Kitchen Hint of the Day!

July 1, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Nice use of Tortilla Chips…………….

Use crushed tortilla chips as a substitute for bread crumbs.

COD WITH MUSHROOM-HERB DUXELLES

June 1, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for COD WITH MUSHROOM-HERB DUXELLES. To make this wonderful Salmon Dish you’ll be using Mushrooms (Porcini, Shitake, Bolete, White, Baby Bella, Morels), Shallot, Green Onions, Parsley, Thyme, Salt, Pepper, Breadcrumbs, Canola Oils, Low Sodium Tomatoes, Balsamic Vinegar, and Cod. The Dish is 240 calories and 15 net carbs per serving. You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

COD WITH MUSHROOM-HERB DUXELLES
This family-friendly recipe features a mild, flaky white fish topped with a classic French combination of chopped mushrooms, shallots and fresh herbs. Recipe for Cod with Mushroom-Herb Duxelles from our Main Dishes recipe section.

Ingredients

8-oz fresh mushrooms (ie: Porcini, Shitake, Bolete, White, Baby Bella, Morels)
1 shallot, finely chopped
4 green onions, chopped
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp pepper
3/4 cup dry bread crumbs
2 Tbsp canola oil
1 can (14oz) low-sodium crushed tomatoes
1 Tbsp balsamic vinegar
1-1/2 lb. Cod fillets (or other white fish fillet, such as halibut, haddock or tilapia), about 4 oz each

Directions

1 – Preheat oven to 400F (200C).
2 – In food processor, mince mushrooms until finely chopped.
3 – In large, dry saucepan, cook mushrooms over medium heat until moisture is gone and mushrooms are lightly browned, about 5 minutes.
4 – Remove from heat and add shallots, green onions, parsley, thyme, salt, pepper, bread crumbs and canola oil. Mix well. Set duxelles mixture aside.
5 – In a lightly oiled 9×13-inch (22×33-cm) baking pan, spread crushed tomatoes. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelles mixture over fish, covering fillets.
6 – Bake for 15 to 20 minutes until fish flakes easily with fork and mushroom mixture is lightly browned.

NOTES:
This family-friendly recipe features a mild, flaky white fish topped with a classic French combination of chopped mushrooms, shallots and fresh herbs.

Recipe Yield: Yield: 6 servings.

Serving size: 1 fish fillet

NUTRITIONAL INFORMATION PER SERVING:
Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 2 grams
Sodium: 350 milligrams
Cholesterol: 55 milligrams
Protein: 27 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipe/cod-with-mushroom-herb-duxelles

Appetizer of the Week – Baked Ravioli Bites

May 8, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Baked Ravioli Bites. To prepare this week’s recipe you’ll be needing packaged BUITONI Refrigerated Four Cheese Ravioli, Eggs, Breadcrumbs, Olive Oil Cooking Spray, container BUITONI Refrigerated Pesto with Basil, and Assorted Vegetable Toppings. 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

Baked Ravioli Bites
Decorated with artful toppings, these ravioli bites are irresistible additions to a night of entertaining.

Recipe Ingredients:
1 (9-ounce) package BUITONI Refrigerated Four Cheese Ravioli, prepared according to package directions
2 large eggs, beaten
1 cup Italian dry bread crumbs
Olive oil cooking spray
1 (7-ounce) container BUITONI Refrigerated Pesto with Basil
Assorted toppings*

Cooking Directions:
1 – Preheat broiler. Grease baking sheet.
2 – Dip prepared ravioli into beaten eggs, coating both sides, then into bread crumbs, coating both sides. Place on prepared baking sheet. Lightly spray top of breaded ravioli with cooking spray.
3 – Broil for 1 to 2 minutes or until edges begin to brown. Turn and spray with additional cooking spray; broil for 1 minute or until edges begin to brown.
4 – Top each ravioli with 1 teaspoon pesto and choice of assorted toppings.
Makes 45 appetizers.

*Cherry tomatoes, cut in half and tossed with olive oil and chopped fresh basil; black and green olives, pitted and sliced; small fresh mozzarella balls, cut in half; finely diced red and yellow bell peppers; sliced marinated artichoke hearts

Tip: Visit the olive bar in your favorite gourmet market to find a variety of flavorful toppings.

Note: Try substituting BUITONI Refrigerated Whole Wheat Four Cheese Ravioli and BUITONI Refrigerated Pesto with Sun Dried Tomatoes.

Nutritional Information Per Serving (1/45 of recipe): Calories: 50 Calories from Fat: 25 Total Fat: 3 g Saturated Fat: 1 g Cholesterol: 15 mg Sodium: 115 mg Carbohydrates: 5 g Dietary Fiber: 0 g Sugars: 1 g Protein: 2 g
https://www.cooksrecipes.com/appetizer/baked_ravioli_bites_recipe.html

Jennie – O recipe of the Week – Grilled Turkey Meatloaf

May 7, 2021 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 Grilled Turkey Meatloaf. To make this week’s recipe you’ll be needing a package JENNIE-O® Lean Ground Turkey, Onion, Breadcrumbs, Chili Sauce Egg Substitute, Dried Sage, Egg Substitute, and Horseradish Mustard. There’s 240 calories and 13 net carbs per serving. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Grilled Turkey Meatloaf
You haven’t had meatloaf until you’ve had it with lean ground turkey. And did you know you could grill it?! Grilled Turkey Meatloaf is made with chopped onion, sage, and brown sugar, comfort food doesn’t get better than this.
Total Time – 1 Hour
Serving Size – 5 Servings

Grilled Turkey Meatloaf

Ingredients
1 (20-ounce) package JENNIE-O® Lean Ground Turkey
⅓ cup finely chopped onion
⅓ cup seasoned dry breadcrumbs
⅔ cup chili sauce, divided
¼ cup egg substitute or 1 egg
½ teaspoon dried sage leaves
2 tablespoons packed brown sugar
1 tablespoons horseradish mustard or Dijon mustard

Directions
1) In large bowl, combine turkey, onion, breadcrumbs, ⅓ cup chili sauce, egg and sage; mix well. On large plate, shape mixture into an 8 x 4-inch oval loaf about 1½-inches thick. Cover and chill 30 minutes or up to 8 hours.

2) Prepare grill. Using large spatulas, place loaf on oiled rack of grill over medium heat. Grill, covered, 12 minutes. Combine remaining ⅓ cup chili sauce, brown sugar and mustard; mix well. Carefully turn loaf over; brush top with chili sauce mixture.

3) Continue to grill, covered, 14 to 16 minutes longer or until the internal temperature reaches 165ºF as measured by a meat thermometer.

4) Using clean spatulas, transfer loaf to plate. Let stand 5 minutes before slicing.

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

Nutritional Information
Calories 240
Protein 20g
Carbohydrates 19g
Fiber 3g
Sugars 10g
Fat 8g
Cholesterol 65mg
Sodium 660mg
Saturated Fat 2g
https://www.jennieo.com/recipes/grilled-turkey-meatloaf/

Diabetic Side Dish of the Week – Parmesan Pan-Fried Tomatoes

April 18, 2021 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Parmesan Pan-Fried Tomatoes. To make this week’s recipe you’ll be needing Flour, Onion Powder, Ground Garlic, Salt, Pepper, Grated Parmesan Cheese, Breadcrumbs, Tomatoes, Eggs, Dijon Mustard, and Olive Oil. 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

Parmesan Pan-Fried Tomatoes
Crispy pan-fried ripe tomatoes, breaded with seasoned panko crumbs and Parmesan cheese. Terrific served alongside grilled or roasted meats and poultry. Or, for a delicious breakfast treat, serve them with bacon and eggs.

Recipe Ingredients:
1 cup all-purpose flour
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup freshly grated Parmesan cheese
1 cup panko Japanese bread crumbs
12 slices tomatoes, sliced 1/2-inch thick (about 3 tomatoes)
2 large eggs
2 tablespoons Dijon mustard
3 tablespoons olive oil

Cooking Directions:
1 – Combine flour, onion powder, granulated garlic, salt and pepper. Mix well.
2 – In separate bowl combine panko and Parmesan.
3 – In third bowl combine eggs and mustard.
4 – Take slices of tomato and dip in flour, dust off excess. Then dip in egg mixture, letting excess drip off. Finally dip in parmesan/panko mixture, pressing Parmesan mixture onto slices for good coverage. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.
5 – Heat olive oil in non-stick frying pan, over medium-high heat. Place 3 slices in pan, and let cook about 1 1/2 to 2 minutes on each side, until just golden brown. Don’t flip too soon or Parmesan mix will fall off. Serve hot.
Makes 4 servings.
https://www.cooksrecipes.com/sidedish/parmesan_pan_fried_tomatoes_recipe.html

Kitchen Hint of the Day!

January 15, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Make breading a lot easier……………..

 

If you’re breading chicken, just toss the meat with some breadcrumbs and seasoning in a paper bag to make your life easier. Shake it up until each piece is well-coated and seasoned. Shake and Bake!

Kitchen Hint of the Day!

May 17, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Save the Bread scraps……………………….

Put bread ends or scraps into a big bag in the freezer to save for homemade croutons, stuffing, or breadcrumbs.

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.

 

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