Kitchen Hint of the Day!

February 12, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Home made Bread Crumbs…………………

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.

East Village Turkey Burgers

January 10, 2020 at 6:01 AM | Posted in Jennie-O | Leave a comment
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For this week’s 2nd Jennie – O Turkey Recipe I have a East Village Turkey Burgers. These are made using the JENNIE-O® Lean Turkey Burger Patties, Chopped Fresh Parsley, Breadcrumbs, Brie Cheese, and Cucumber. You can find this recipe along with all the other Jennie – O Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020! https://www.jennieo.com/

East Village Turkey Burgers
Crunchy cucumber, crispy breadcrumbs and soft brie cheese combine to form a formidable turkey burger. Great for a weeknight dinner, this recipe is ready in under 30 minutes.

INGREDIENTS
1 cup panko breadcrumbs
¼ cup chopped fresh parsley
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 buns
2 slices Brie cheese, halved
½ cucumber, thinly sliced

DIRECTIONS
1) Combine breadcrumbs and parsley in a shallow dish. Gently press patties into crumb mixture until coated. Cook patties as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Top bottom half of bun with burger, cheese, cucumber and top half of bun.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 420
Protein 31g
Carbohydrates 39g
Fiber 4g
Sugars 5g
Fat 15g
Cholesterol 95mg
Sodium 620mg
Saturated Fat 5g
https://www.jennieo.com/recipes/494-east-village-turkey-burgers

One of America’s Favorites – Stuffing

December 16, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Stuffing a turkey

Stuffing, filling, or dressing is an edible mixture, normally consisting primarily of small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavors of both the stuffing and the thing it is stuffed in.

Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a common herb being sage. Giblets are often used. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts.

It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.

Names for stuffing include “farce” (~1390), “stuffing” (1538), “forcemeat” (1688), and relatively more recently in the United States; “dressing” (1850).

Stuffed turkey

In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose.

Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be prepared in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves.

It is sometimes claimed that ancient Roman and medieval cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T.C. Boyle’s book Water Music.

British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it “one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide”. A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, and woodcock. The roast feeds approximately 30 people and, as well as the ten birds, includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, along with sage, and port and red wine.

In the United States and eastern Canada, multi-bird dishes are sometimes served on special occasions. See gooducken and turducken.

Stuffed orange pepper

Almost anything can serve as a stuffing. Many Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, apricots, dried prunes, and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, sage, onion, bread, chestnuts, dried apricots, dried cranberries etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing.

The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, for instance, the USDA recommends cooking stuffing separately from the bird and not buying pre-stuffed birds.

 

Kitchen Hint of the Week!

November 20, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Making Breadcrumbs………….

Store-bought breadcrumbs tend to be pretty bland. Fortunately, it’s easy to make a healthy, flavorful alternative that will spice up any recipe right at home. Simply crush stale or toasted bread along with herbs and spices in your blender for a crispy crust that’s light-years away from those sad canned crumbs.

Kitchen Hint of the Day!

August 21, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Pass the Cornflakes………………

For added crunch with fewer calories, use Cornflakes instead breadcrumbs to coat fish fillets. Not only do Cornflakes contain fewer calories than breadcrumbs, they are less absorbent and give a lighter covering, so the fish will absorb less oil.

Kitchen Hint of the Day!

February 20, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Save that stale bread………

Save old, stale bread to make breadcrumbs in a food processor; you can freeze them for up to 6 months. When making your breadcrumbs you can season with your favorite herbs or spices.

Jennie – O Turkey Recipe of the Week – Italian Turkey Meatloaf

February 2, 2018 at 6:41 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 – Italian Turkey Meatloaf. Made using both JENNIE-O® Lean Ground Turkey and JENNIE-O® Lean Sweet Italian Turkey Sausage. It’s a healthier version of a Dinner Classic. Only 240 calories and 8 net carbs per serving! You can find this recipe along with all the other healthy and delicious recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Italian Turkey Meatloaf
Looking for a lean Italian meatloaf recipe without all the carbs? Bake up flavors of the old country with basil tomato sauce, garlic and sweet Italian turkey sausage. A great weeknight dinner.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage, casings removed
½ cup fresh breadcrumbs
¼ cup egg substitute or 1 egg
1 cup prepared tomato and basil pasta sauce, divided
1 clove garlic, minced
½ teaspoon freshly ground pepper
¾ teaspoon salt, if desired

DIRECTIONS
1) Heat oven to 350ºF. Spray a 8½ x 4½-inch loaf pan with cooking spray. In large bowl, combine ground turkey, sausage, breadcrumbs, egg, ½ cup pasta sauce, garlic, pepper and salt, if desired; mix well.
2) Put turkey mixture into loaf pan. Spread remaining ½ cup pasta sauce over meatloaf. Bake 1 hour and 45 minutes or until loaf is well-done, 165°F as measured by a meat thermometer. Let stand at room temperature 10 minutes before slicing.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 24g
Carbohydrates 9g
Fiber 1g
Sugars 3g
Fat 11g
Cholesterol 80mg
Sodium 680mg
Saturated Fat 3g
https://www.jennieo.com/recipes/226-italian-turkey-meatloaf

Jennie – O Turkey Recipe of the Week – Turkey Burger Wrap with Creamy Salsa

May 12, 2017 at 5:06 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 Turkey Burger Wrap with Creamy Salsa. The Burger is made using the always fresh and delicious JENNIE-O® Lean Ground Turkey. Along with Salsa,Breadcrumbs, and Spices. Then topped with Greek Yogurt Sauce, Tomatoes, and Avocado and served on Lettuce Leaves. You can find this recipe at the Jennie – O website along with all the other delicious and healthy recipes. Enjoy and Make the Switch! https://www.jennieo.com/

 
Turkey Burger Wrap with Creamy Salsa

Lighten up your dinner with these creamy salsa turkey burgers wrapped in hearty lettuce leaves. Topped with delicious Greek yogurt sauce and avocado, this dish is a total crowd pleaser and ready under 30 minutes!

 

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 cup LA VICTORIA® Medium Thick n’ Chunky Salsa, divided or CHI-CHI’S® Medium Thick n’ Chunky Salsa, divided
½ teaspoon ground cumin
3 tablespoons freshly chopped cilantro
¼ cup plain breadcrumbs
2 tablespoons olive oil
½ teaspoon salt and freshly ground pepper, if desired
¼ cup plain Greek yogurt
4 Bibb lettuce leaves
4 slices tomato
1 avocado, peeled and sliced
DIRECTIONS

1) In medium mixing bowl, combine ground turkey, ½ cup of salsa, cumin, cilantro, breadcrumbs, olive oil and salt and pepper, if desired; mix well and form into 4½-inch thick patties.
2) Spray skillet with non-stick cooking spray. Preheat skillet over medium-high heat. Add burger patties to hot skillet. Cook approximately 14 to 16 minutes, flipping 3 times. Always cook to well-done, 165°F as measured by a meat thermometer.
3) In small mixing bowl, combine yogurt and reserved ½ cup salsa.
4) On lettuce leaves, top with tomato, avocado, turkey burger and creamy salsa.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 330
Protein 25g
Carbohydrates 12g
Fiber 5g
Sugars 4g
Fat 20g
Cholesterol 80mg
Sodium 530mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/1167-turkey-burger-wrap-with-creamy-salsa

Kitchen Hint of the Day!

December 18, 2016 at 6:16 AM | Posted in Kitchen Hints | Leave a comment
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Save the Bread……

 

 

Save all kinds of leftover bread, bagels, baguettes, sandwich loaves, rolls, crackers, biscuits, and pulse to very fine crumbs in the food processor. Freeze in self-sealing plastic bags and use for stuffings and toppings.

Kitchen Hint of the Day!

July 21, 2016 at 5:12 AM | Posted in Kitchen Hints | Leave a comment
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If your kids are picky eaters and refuse to eat their bread crusts, don’t throw them away. Turn them into breadcrumbs. Crumble the crusts in a food processor, add dried herbs and grated cheese, then freeze them. Use the mix on meals that require a breadcrumb topping. No crust wasted!

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