Healthy Summer Slow-Cooker and Crockpot Recipes

August 17, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Summer Slow-Cooker and Crockpot Recipes. Delicious Healthy Summer Slow-Cooker and Crockpot Recipes with recipes like; Chicken and Shrimp Jambalaya, Slow-Cooker Quinoa-Summer Squash Casserole, and Slow-Cooker Brisket Sandwiches with Quick Pickles. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Summer Slow-Cooker and Crockpot Recipes
Find healthy, delicious summer slow-cooker and crockpot recipes, from the food and nutrition experts at EatingWell.

Chicken and Shrimp Jambalaya
The slow cooker makes easy work of this healthy jambalaya featuring brown rice and plenty of veggies. If you don’t want to make your own seasoning, just skip Step 1 and use 1½ teaspoons purchased salt-free Cajun seasoning in Step 2…………

Slow-Cooker Quinoa-Summer Squash Casserole
As this layered slow-cooker squash casserole recipe cooks, the liquid from the tangy tomatillo salsa and summer squash is absorbed by the quinoa, adding tons of flavor to the final dish…….

Slow-Cooker Brisket Sandwiches with Quick Pickles
Make your BBQ or cookout easy with this slow-cooker beef brisket recipe. Rauchbier, a smoky German beer, gives this fork-tender brisket real pit-barbecue flavor, but you can use any beer that suits your taste, or even substitute beef broth, to achieve mouthwatering results. While the brisket is cooking, whip up the quick pickle recipe and stir together a garlic mayo to top off the sandwiches…………………

* Click the link below to get all the Healthy Summer Slow-Cooker and Crockpot Recipes
http://www.eatingwell.com/recipes/19811/seasonal/summer/slow-cooker-crockpot/

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One of America’s Favorites – Memphis-Style Barbecue

July 22, 2019 at 6:02 AM | Posted in One of America's Favorites | 5 Comments
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Dry ribs slow cooking in a pit at Leonard’s BBQ

Memphis-style barbecue is one of the five predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, Alabama, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken. Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either “dry” or “wet”. “Dry” ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. “Wet” ribs are brushed with sauce before, during, and after cooking.

Memphis-style barbecue has become well-known due to the World Championship Barbecue Cooking Contest held each May, which has been listed in Guinness World Records as the largest pork barbecue contest in the world. The event is regularly covered by national and international television networks such as The Food Network and the BBC and attracts over 100,000 visitors. Many of Memphis’ barbecue restaurants have become nationally known and can ship their products anywhere in the country overnight due to the proximity of FedEx’s Memphis Superhub.

After World War II, barbecue became a viable commercial venture in Memphis. Small restaurants, known as “joints”, began to open with a purpose-built pit for slow-cooking the meat. Many small neighborhood joints in low-income areas, such as Payne’s, Leonard’s and Interstate, have gained notoriety as they reflect the roots of Memphis barbecue. Many regional chains have also developed from Memphis, including Tops, Neely’s, and Corky’s. As Memphis-style barbecue became more popular across the country, restaurants such as Corky’s and Rendezvous began shipping orders overnight to customers.

Notable establishments

Jim Neely’s Interstate Bar-B-Que
Interstate Bar-B-Que was founded in 1978 by Jim Neely in a rundown grocery store in the low-income neighborhood of South Memphis. Though never a restaurateur, Neely learned how to slow cook ribs in a pit and created a secret sauce based on various local family recipes. Interstate rose to prominence as one of the premier barbecue restaurants in the city, and was featured nationally on The Food Network and The Travel Channel. Neely’s brother and sister-in-law operate another location in Gardena, California. Interstate has been voted the #2 barbecue restaurant in America by People Magazine.

Neely’s

Pulled pork nachos

Jim Neely’s four nephews, brothers Gaelin, Tony, Mark and Patrick, founded Neely’s BBQ in Downtown Memphis in 1988, though it operates as a separate business from the other Neely’s and does not carry the Interstate name. In 2008, Pat Neely and his wife Gina debuted a cooking show on The Food Network called Down Home with the Neelys, which is a top ratings performer on the network. The couple has also released a cookbook eponymous with their first show. In 2012, the Neelys announced that they were permanently closing their Memphis-area restaurants.

Charlie Vergos’ Rendezvous
Rendezvous was founded by Charlie Vergos in 1948 in a back alley of Downtown Memphis. Originally the basement of his diner, Vergos discovered a coal chute and turned it into a barbecue pit. Eventually, Vergos converted his diner to a barbecue restaurant and moved the entrance from the street to the alley. Rendezvous is one of the older and more storied barbecue joints in Memphis due to its more than sixty years of operation and “hole-in-the-wall” atmosphere. The Memphis City Council voted to name the alley where Rendezvous is located “Charlie Vergos’ Rendezvous Alley”, though the address remains 52 South 2nd Street. One of Rendezvous’ signature dishes is a barbecue shrimp skillet which must be ordered a full day in advance.

Central BBQ
Central BBQ was founded in 2002 by partners Roger Sapp and Craig Blondis. Central BBQ has four locations in Memphis, with the most recent having opened in East Memphis in 2018. Central BBQ also has a food truck that caters to local events. Though a newcomer to Memphis’ barbecue scene, Central BBQ has placed in the top 3 for barbecue categories in the Memphis Flyer’s annual “Best Of Memphis” contest, as voted for by Memphis residents, every year since its inception. In 2011, Central placed 1st for “Best Barbecue”, 2nd for “Best Ribs”, and 3rd for “Best Hot Wings.”

 

 

Pork-a-Palooza Delaware, Ohio Sat, May 18, 2019 – 11:00 AM – 5:00 PM EDT

May 15, 2019 at 7:40 AM | Posted in Festivals | Leave a comment
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Pork-a-Palooza

Date And Time
Sat, May 18, 2019
11:00 AM – 5:00 PM EDT

Location
Delaware County Fairgrounds
236 Pennsylvania Ave
Delaware, Ohio 43015

https://pork-a-palooza.com/

Description
The Ohio Pork Council is pleased to host Pork-a-Palooza, featuring: bacon, BBQ and beer for the second year in a row! The event will be held on Saturday, May 18, 2019 from 11 a.m. to 5 p.m. at the Delaware County Fairgrounds.

Join us for an afternoon of delicious pork products from your favorite local restaurants and food trucks. With plenty of educational opportunities and activities, you can bring the whole family! Children under 12 are granted free admission.

NEW THIS YEAR: Those who purchase their tickets online will be presented with a free Pork-a-Palooza Punch Card on the day of the event!

Pork-a-Palooza Punch Cards are a new, fun way for attendees to visit a wide-array of vendors at Pork-a-Palooza. To fill your Punch Card, simply visit vendors, purchase their $2 Pork-a-Palooza Sampler and receive a punch. Once your Punch Card is filled, drop it in our giveaway box for a chance to win a special prize!    https://pork-a-palooza.com/

Healthy Pot Roast Recipes

December 22, 2018 at 6:01 AM | Posted in Eating Well | 3 Comments
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From the EatingWell website and Magazine its Healthy Pot Roast Recipes. It’s Comfort Food time with these Healthy Pot Roast Recipes. With recipes like; Mushroom and Thyme Roasted Beef Tenderloin, Fork-Tender Pot Roast, and Wine-Braised Beef Brisket. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Pot Roast Recipes
Find healthy, delicious beef stew recipes, from the food and nutrition experts at EatingWell.

Mushroom and Thyme Roasted Beef Tenderloin
The beef tenderloin in this main dish recipe really benefits from a long soak in the mushroom- and thyme-flavored marinade. Roasted in the oven alongside onions, carrots, and more mushrooms, this meal is a definite crowd-pleaser…………

Fork-Tender Pot Roast
For a meal that’s ready when you get home after a long day, try this flavorful and hearty pot roast……………..

Wine-Braised Beef Brisket
Got the weeknight “what’s-for-dinner” blues? You’ll sing another tune when you come home to a slow-cooked, tender beef brisket with a wine-enhanced sauce. Served with mashed potatoes, this is comfort food at its finest…………

* Click the link below to get all the Healthy Pot Roast Recipes
http://www.eatingwell.com/recipes/22801/ingredients/meat-poultry/beef/main-dish/pot-roast/

One of America’s Favorites – Barbecue in Texas

December 17, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world.

Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known. In a 1973 Texas Monthly article, Author Griffin Smith, Jr., described the dividing line between the two styles as “a line running from Columbus and Hearne northward between Dallas and Fort Worth”.

Additionally, in deep South Texas and along the Rio Grande valley, a Mexican style of meat preparation known as barbacoa can be found. In Spanish, the word barbacoa means “barbecue”, though in English it is often used specifically to refer to Mexican varieties of preparation.

Generally speaking, the different Texas barbecue styles are distinguished as follows:

East Texas style: The meat is slowly cooked to the point that it is “falling off the bone.” It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.

A plate of South Texas Style BBQ. Potato salad is common in Texas barbecue as a side dish.

Central Texas style: The meat is rubbed with only salt and black pepper or in some restaurants with spices and cooked over indirect heat from pecan or oak wood or mesquite wood or a combination of woods. Sauce is typically considered unneeded but may be served on the side.
West Texas style: The meat is cooked over direct heat from mesquite wood.
South Texas style: Features thick, molasses-like sauces that keep the meat very moist.
The barbacoa tradition is somewhat different from all of these. Though beef may be used, goat or sheep meat are common as well (sometimes the entire animal may be used). In its most traditional form, barbacoa is prepared in a hole dug in the ground and covered with maguey leaves.

European meat-smoking traditions were brought by German and Czech settlers in Central Texas during the mid-19th century. The original tradition was that butchers would smoke leftover meat that had not been sold so that it could be stored and saved. As these smoked leftovers became popular among the migrants in the area, many of these former meat markets evolved to specialize in smoked meats. Many butcher shops also evolved into well-known barbecue establishments.

In 1964, President Lyndon B. Johnson hosted a state dinner featuring barbecue for the Mexican president-elect in Johnson City, Texas. It is generally considered the first barbecue state dinner in the history of the United States.

Central Texas
Central Texas pit-style barbecue was established in the 19th century along the Chisholm Trail in the towns of Lockhart, Luling, and Taylor. The German and other European immigrants who owned meat packing plants opened retail meat markets serving cooked meats wrapped in red butcher’s paper– this tradition continues to this day in many central Texas towns. Also, this barbecue style’s popularity has spread considerably around the world, especially to Southern California, New York City, and in Britain and Australia.

Today, many barbecue restaurants open around 11:00am and serve until “they are out of meat”, most barbecue establishments are closed on Sundays.

At a typical Central Texas pit barbecue restaurant, the customer takes a tray cafeteria style and is served by a butcher who carves the meat by weight, side dishes and desserts are then picked up along the line with sliced white bread, pickles, sliced onion, and jalapeno. Barbecue meats are commonly sold by the pound. The emphasis of Central Texas pit barbecue is on the meat, if sauce is available, it is usually considered a side dip for wetting purposes. Calvin Trillin, writing in The New Yorker, said that discussions of Central Texas pit barbecue do not concern the piquancy of the sauces, or on the common side dishes and desserts– main consideration is of the quality of the cooking of the meats.

Smith posits this theory on why sauces are not a focus of Central Texas pit style: in the early days, the noon meat markets were dominated by the upper class purchasers, who could choose among the highest-quality cuts of meat with little interest in sauces. Smith describes many sauces in Central Texas pit barbecue as intentionally made “bland”, as compared to the flavor of the meats themselves. The sauce is typically thinner and unsweetened, different than the Kansas City and Memphis styles (which rely heavily on molasses, sugar, and corn syrup to provide thickness and sweetness).

Jayne Clark of the USA Today said in 2010 that the “Texas Barbecue Trail” is an east of Austin “semi-loop” including Elgin, Lockhart, Luling, and Taylor. Barbecue eateries in this semi-loop, like Louie Mueller Barbecue, are within one hour’s drive from Austin, in a direction of northeast to the southeast.

East Texas
East Texas barbecue is usually chopped and not sliced. It may be made of either beef or pork, and it is usually served on a bun. Griffin Smith, Jr. of Texas Monthly described East Texas barbecue as an “extension” of barbecue served in the Southern United States and said that beef and pork appear equally in the cuisine.

Smith further described East Texas barbecue as “still basically a sandwich product heavy on hot sauce.”

Other styles
West Texas barbecue, sometimes also called “cowboy style,” traditionally used a more direct heat method than other styles. It is generally cooked over mesquite, with goat and mutton in addition to beef.

Barbecue in the border area between the South Texas Plains and Northern Mexico is mostly influenced by Mexican cuisine. Historically, this area was the birthplace of the Texas ranching tradition. Often, Mexican farmhands were partially paid for their work in less desirable cuts of meat, such as the diaphragm and the cow’s head. It is the cow’s head which defines South Texas barbecue (called barbacoa). The head would be wrapped in wet maguey leaves and buried in a pit with hot coals for several hours, after which the meat would be pulled off for barbacoa tacos. The tongue would also be used to make lengua tacos. Today, barbacoa is mostly cooked in an oven in a bain-marie.

 

Lunch Meat of the Week – Pastrami

December 13, 2018 at 6:02 AM | Posted in Lunch Meat of the Week | Leave a comment
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Slices of pastrami

Pastrami is a meat product usually made from beef, and sometimes from pork, mutton, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Beef plate is the traditional cut of meat for making pastrami, although it is now common in the United States to see it made from beef brisket, beef round, and turkey. Like corned beef, pastrami was originally created as a way to preserve meat before refrigeration.

The name pastrami comes from Romanian pastramă, a declination of the Romanian verb păstra meaning “to conserve food, to keep something for a long duration” whose etymology is linked to the Bulgarian pastrija or to the Greek παστραμάς/παστουρμάς, itself borrowed from Turkish pastırma, short for Turkish: bastırma et “pressed meat.” Wind-dried beef had been made in Anatolia for centuries, and Byzantine dried meat is thought by some to be “one of the forerunners of the pastirma of modern Turkey”.

Early references in English used the spelling “pastrama”, closer to the Romanian pastramă. Pastrami was introduced to the United States in a wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century. The modified “pastrami” spelling was probably introduced in imitation of the American English salami. Romanian Jews emigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were inexpensive. Beef navel was cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper-alternative beef pastrami.

Pastrami sandwich at the Carnegie Deli in New York City.

New York’s Sussman Volk is generally credited with producing the first pastrami sandwich in the United States in 1887. Volk, a kosher butcher and New York immigrant from Lithuania, claimed he got the recipe from a Romanian friend in exchange for storing the friend’s luggage while the friend returned to Romania. According to his descendant, Patricia Volk, he prepared pastrami according to the recipe and served it on sandwiches out of his butcher shop. The sandwich was so popular that Volk converted the butcher shop into a restaurant to sell pastrami sandwiches.

New York pastrami is generally made from the navel end of the brisket. It is cured in brine, coated with a mix of spices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed, and then smoked. Finally, the meat is steamed until the connective tissues within the meat break down into gelatin.

Greek immigrants to Salt Lake City in the early 1960s introduced a cheeseburger topped with pastrami and a special sauce. The pastrami cheeseburger has since remained a staple of local burger chains in Utah.

 

Low-Carb Slow-Cooker Recipes

October 31, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Carb Slow-Cooker Recipes. Delicious Low-Carb Slow-Cooker Recipes including recipes like; Chicken-Corn Tortilla Soup, Dijon-Pepper Steak, and Cheesy Sweet Peppers and Corn. Find these recipes and more all at the EatingWell website. Plus don’t forget to subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Low-Carb Slow-Cooker Recipes
Find healthy, delicious low-carb slow-cooker recipes, from the food and nutrition experts at EatingWell.

Chicken-Corn Tortilla Soup
Using bone-in chicken thighs in this soup ensures the meat stays moist over the long cooking time. Not only are chicken thighs inherently juicier than breast meat, but cooking chicken on the bone also helps it stay succulent………..

Dijon-Pepper Steak
Pepper steak is a classic French dish in which a sirloin steak is coated with cracked black pepper, seared in a hot skillet and served with a simple sauce. This variation is similar but after the steak is seared, it’s finished off in a slow-cooker and served over multi-grain pasta with a creamy-Dijon sauce…………

Cheesy Sweet Peppers and Corn
If you like cheese, you’ll love this vegetable side dish. Sweet peppers—both red and green—and sweet yellow corn are slow-cooked, topped with a creamy, blue cheese sauce and sprinkled with shredded cheddar. It’s decadently delicious!……….

* Click the link below to get all the Low-Carb Slow-Cooker Recipes
http://www.eatingwell.com/recipes/20199/lifestyle-diets/low-carb/main-dishes/slow-cooker/

Healthy Barbecue Recipes

June 3, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Healthy Barbecue Recipes. Delicious and Healthy Barbecue Recipes like; Wine-Braised Beef Brisket, BBQ Chicken Bites, and Corn Pancakes with BBQ Pulled Turkey and Coleslaw. So find these recipes and all the other Diabetic Friendly recipes at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

Healthy Barbecue Recipes
Barbecues are a must when the weather turns warm. Bring the best of our healthy barbecue recipes to potlucks and parties, or simply whip them up for a night at home. From barbecue chicken to barbecue pork, all of these dishes are smokehouse-worthy and diabetes-friendly.

Wine-Braised Beef Brisket
The “low and slow” nature of barbecuing is what sets it apart from other cooking methods. We used a slow cooker for this diabetic brisket recipe to get the effect with less hassle…….

BBQ Chicken Bites
Here’s a barbecue chicken recipe that guests will love munching on. We spooned baked chicken and barbecue sauce into miniature pepper halves instead of crackers to cut down on carbs………

Corn Pancakes with BBQ Pulled Turkey and Coleslaw
For a leaner alternative to BBQ pulled pork sandwiches, we topped a buttermilk corn pancake with pulled turkey, homemade BBQ sauce, and crunchy, refreshing coleslaw……….

* Click the link below to get all the Healthy Barbecue Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/healthy-barbecue-recipes

Best Slow Cooker Beef Recipes

January 4, 2018 at 7:10 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Best Slow Cooker Beef Recipes. Delicious and Diabetic Friendly Beef Recipes like; Beef-Vegetable Soup, Meatballs with Sweet Lemon Glaze, and Classic French Dips. Find these recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

 

Best Slow Cooker Beef Recipes
Cool weather and seasonal changes trigger heartier fare. Warm up with these juicy beef recipes. Slow cookers might not heat up the kitchen like an oven, but they sure fill the house with tantalizing scents (and require less energy and cleanup). So settle into cold weather softly and try a few of these classic favorites.

Beef-Vegetable Soup
This soup is the ultimate comfort food! Simmer it this weekend for diabetes-friendly lunches all week long……

Meatballs with Sweet Lemon Glaze
Snow peas are a low-calorie, low-carb addition to this dish that offer color and a hint of crunch……

Classic French Dips
Brisket becomes fall-apart tender when cooked in a slow cooker. Use tongs to lift it from the slow cooker, and cut across the grain into thin slices to make these dips stack up just right…..

 

* Click the link below to get all the Best Slow Cooker Beef Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/best-slow-cooker-beef-recipes

Wild Idea Buffalo Recipe of the Week – SMOKED BBQ BUFFALO BRISKET

June 28, 2017 at 5:26 AM | Posted in Wild Idea Buffalo | Leave a comment
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With the Wild Idea Buffalo SMOKED BBQ BUFFALO BRISKET all you have to do is reheat it and serve it! It comes already seasoned and cooked. It has a Paprika Rub, then its slow smoked for 12 hours until tender, and finished with a drizzle of organic BBQ sauce. Have the buns ready and get set to enjoy one delicious Smoked BBQ Buffalo Brisket sandwich! You can find and purchase this product at the Wild Idea Buffalo website along with all the other delicious cuts of Buffalo. Check it out today. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

SMOKED BBQ BUFFALO BRISKET 1 LB.

If you don’t have hours to prepare your next barbecue, then let us do the cooking for you! We start with a Paprika rub, then slow smoke for 12 hours until tender, and finish with a drizzle of organic BBQ sauce. Hand cut and ready to heat and eat in just minutes!

Simply reheat with juices in a covered pan over medium heat for 5 minutes and serve! You are going to love this product!

1 lb. package

Ingredients: 100% Grass Fed Buffalo, Organic: Apple Cider, Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Smoked Paprika, Garlic Powder, Oregano, Cayenne Pepper and Organic BBQ sauce.

https://wildideabuffalo.com/collections/summer-collection/products/bbq-buffalo-brisket

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