Kitchen Closed…..

July 2, 2022 at 7:07 PM | Posted in BEEF, Food | Leave a comment
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Hi everybody, hope your all having a great 4th of July Weekend! No Dinner post tonight. The Kitchen is closed and we ordered from Texas Roadhouse! Mom’s favorite. Later, Mark!

Jennie – O Turkey Recipe of the Week – Turkey Sausage and Egg Muffin

July 1, 2022 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 Turkey Sausage and Egg Muffin. To make this week’s recipe you’ll be needing Eggs, Flour, Baking Powder, Salt, Butter, Sour Cream, Maple Syrup, Swiss Cheese, JENNIE-O® Turkey Sausage, and Chives. 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 2022! https://www.jennieo.com/

Turkey Sausage and Egg Muffin
Take breakfast on-the-go and enjoy our turkey sausage and egg muffins. With a hardboiled egg nestled inside of a cornmeal muffin, these savory treats are ready to fuel you up for a busy day!

Total Time – 45 minutes
Serving Size – Makes 6 Servings

Ingredients
8 – eggs, divided
2 1/2 – cups flour
1 – tablespoon baking powder
1/2 – teaspoon salt
1 – cup melted butter
1/2 – cup sour cream
1 – tablespoon real maple syrup
1 – cup shredded Swiss cheese
1 – cup cooked and crumbled JENNIE-O® Turkey Sausage
3 – tablespoons chopped chives
Freshly cracked black pepper and flaked sea salt for serving, if desired

Directions
1) Place 6 eggs in a large pot and cover with water. Place pot over high heat. Bring to a boil, covered. As soon as it comes to a boil, turn off heat, keep covered, and let sit 4 minutes. Immediately drain and cool eggs in bowl of ice water. Gently crack the eggshells; let them sit in the ice water at least 15 minutes.

2) Gently peel the eggs under cold running water.

3) Heat oven to 400°F. Spray a 6-cup popover pan with non-stick cooking spray.

4) In a large bowl, combine flour, cornmeal, baking powder, and salt.

5) In a medium bowl, whisk together butter, remaining 2 eggs, sour cream, and maple syrup. Add to dry ingredients and stir until just combined. Fold in cheese, sausage and chives.

6) Add about 3 tablespoons of batter to the bottom of popover cups. Use your fingers to press batter up the sides. Place 1 soft-boiled egg into each one and then use your hands to cover each egg with more batter, making sure batter covers the entire side of the eggs.

7) Bake 18 to 20 minutes, or until golden. Let cool 5 minutes in pan. Carefully remove from pan. Serve with freshly cracked black pepper and flaked sea salt, if desired.

Nutrition
Calories: 715; Protein: 24g; Carbohydrates: 45.2g; Fiber: 1.4g; Sugars: 0g; Fat: 48.8g; Cholesterol: 380.1mg; Sodium: 958.1mg; Saturated Fat: 27.6g
https://www.jennieo.com/recipes/turkey-sausage-and-egg-muffin/

Diabetic Dessert of the Week – Vanilla Soufflé Cakes with Molten Chocolate

June 30, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
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This week’s Diabetic Dessert of the Week is Vanilla Soufflé Cakes with Molten Chocolate. To make this week’s recipe you’ll be needing Butter, Semisweet Chocolate, Water, Low Fat 2% Cottage Cheese, Eggs, Flour, Salt, Vanilla Extract, Cream of Tarter, and Sugar. The Soufflé is 197 calories and 24 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 2022! https://www.diabetesselfmanagement.com/

Vanilla Soufflé Cakes with Molten Chocolate
Looking for a dessert the whole family will love? You’ve come to the right place. These delightful golden brown cakes are bursting with a rich chocolate sauce. And with six

individual cakes created, there will plenty for everyone at the table.

Ingredients
Preparation time: 1 hour and 30 minutes

Butter and sugar to coat ramekins
2 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons water
1 cup low-fat (2%) cottage cheese
3 eggs, separated
1/3 cup flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1/3 cup plus 6 pinches sugar

Directions
Yield: 6 servings
Serving size: 1 ramekin
Equipment: 6 six-ounce ramekins or custard cups

1. Butter the ramekins and coat with sugar, shaking out the excess.

2. To make the sauce: Combine the chocolate and water in a small heatproof bowl set in a skillet of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Place the bowl in the freezer for 30 minutes or more to firm up the sauce while you make the soufflé cakes.

3. To make the soufflé cakes (up to 3 hours in advance): In bowl of food processor, combine cottage cheese, egg yolks, flour, salt, and vanilla extract. Process until the cheese is perfectly smooth, 2–3 minutes. Scrape the mixture into a medium bowl. Set aside.

4. In a clean, dry mixer bowl, combine egg whites and cream of tartar. Beat with an electric mixer on medium to high speed until soft peaks form when the beaters are lifted. Add sugar gradually and beat until stiff and glossy but not dry. Fold one-quarter of the egg whites into the cheese mixture. Fold in remaining egg whites. Pour batter into ramekins. Chill until ready to bake.

5. When the chocolate mixture is firm, use a teaspoon or a tiny scoop to form 6 chocolate balls. Refrigerate the balls on a saucer until needed.

6. To bake: Position a rack in the lower third of the oven. Preheat the oven to 375°F. Just before baking, sprinkle the top of each soufflé cake evenly with a pinch of sugar. Center a ball of chocolate sauce on top of each cake (the chocolate will sink part way into the cake while baking). Place the ramekins on a baking sheet and bake 13–15 minutes until the soufflé cakes are puffed golden brown on top. Remove from the oven and serve immediately.

Nutrition Information:
Calories: 197 calories, Carbohydrates: 25 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 114 mg, Sodium: 249 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/vanilla-souffla-cakes-with-molten-chocolate/

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Healthy Cornbread Recipes

June 26, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Cornbread Recipes. Find some Delicious and Healthy Cornbread Recipes with recipes including Real Cornbread, Whole-Grain Cornbread, and Creole Skillet Cornbread. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Cornbread Recipes
Find healthy, delicious cornbread recipes, from the food and nutrition experts at EatingWell.

Real Cornbread
This traditional cornbread is made without flour, isn’t sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you’re looking for a more muffin like texture, substitute flour for half the cornmeal……

Whole-Grain Cornbread
Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure out 2 cups of dry mix and combine with the liquid ingredients. If you don’t want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients……

Creole Skillet Cornbread
Baking cornbread in a cast-iron skillet results in the ideal crispy crust enclosing a tender crumb. In this recipe, tender corn kernels provide additional texture. As with many recipes, how much sugar you like in your cornbread may depend on how your grandmother made it, so add more or less sugar to taste……

* Click the link below to get all the Healthy Cornbread Recipes
https://www.eatingwell.com/recipes/18080/bread/quick-bread/cornbread/

CHOCOLATE PUDDING WITH FRESH STRAWBERRIES

June 16, 2022 at 6:01 AM | Posted in Uncategorized | Leave a comment
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Here’s a recipe for CHOCOLATE PUDDING WITH FRESH STRAWBERRIES. To make this recipe you’ll be needing Corn Starch, Cocoa Powder, Splenda Essentials No Calorie Sweetener with Fiber, Skim Milk, Egg Substitute, Vanilla Extract, Butter, fresh Strawberries, and Fat Free Whipped Topping. The Pudding is 120 calories and 18 carbs per serving. 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 2022! https://www.cooksrecipes.com/index.html

CHOCOLATE PUDDING WITH FRESH STRAWBERRIES

Ingredients

2 tablespoons cornstarch
3 tablespoons cocoa powder
6 packets Splenda Essentials No Calorie Sweetener with Fiber, divided
1 1/2 cups skim milk
1/4 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons butter
2 cups fresh strawberries, sliced
1/4 cup fat-free whipped topping

Directions

1 – Mix cornstarch, cocoa powder and 5 packets of Splenda Essentials No Calorie Sweetener with Fiber together in a small mixing bowl. Set aside.
2 – Combine milk, egg substitute, and vanilla in a small sauce pot.
3 – Whisk in cocoa powder mixture until well blended. Add butter.
4 – Heat on medium heat until thickened, stirring constantly for about 5 minutes. Remove from heat. Refrigerate until cool, about 30-40 minutes.
5 – Mix strawberries and remaining one packet of Splenda No Calorie Sweetener with Fiber. Stir well.
6 – Spoon pudding into individual serving cups or parfait dishes. Top each serving with berries and finish with 1 tablespoon of whipped topping.

Recipe Yield: Serves: 4“Serving Size: 1 cup pudding, 1/2 cup strawberries

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 3.5 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 85 milligrams
Cholesterol: 0.5 milligrams
Protein: 6 grams
Carbohydrates: 22 grams
Sugars: 20 grams
https://www.cooksrecipes.com/diabetic/chocolate_pudding_with_strawberries_recipe.html

Wild Idea Buffalo Recipe of the Week – Bison Heart

June 8, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Bison Heart. To make this dish you’ll be needing Wild Idea Buffalo Heart, Wild Idea Buffalo Bacon, Butter, Onions, Garlic, Tomatoes, White Wine, Sour Cream, and Basil. You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

BISON HEART
My friend and Wild Idea supporter, Angela A. shared her recipe for cooking heart. I put it to the test and can report that it is absolutely delicious and heart-healthy!

Ingredients:

2-3 – lbs of Buffalo Heart cut into large cubes

6 – oz of Buffalo Bacon or Organic Bacon

2 – oz butter

2 – onions, chopped

2 – cloves of garlic, chopped

6 – fresh tomatoes, peeled & chopped or 3 tbsp of tomato paste

1/4 – bottle of white wine

8 – oz of sour cream

Fresh or dried basil and parsley

Preparation:

1 – Cut the bacon into small bits and fry in 2 oz of butter
2 – Add the chopped onions garlic and sauté.
3 – Add buffalo heart to the bacon onions and garlic, and let it brown.
4 – Add 1/2 cup of water, tomatoes or paste, and the wine..
5 – Simmer for 30 minutes covered and then for 15 minutes without the lid. Stir the sour cream into the sauce.
6 – Sprinkle with fresh herbs.
*Serve with rice or mashed potatoes. I like the sauce chunky but one could strain or puree it.
https://wildideabuffalo.com/blogs/recipes/bison-heart

 

Wild Idea Buffalo – HEART
A heart-healthy, old time favorite! Cube and add to stews or pot pies, or simmer whole. Available as a 2.5 – 3 lb. package (average weight).
https://wildideabuffalo.com/collections/delicacies/products/heart?variant=232726014

Diabetic Side Dish of the Week – Parslied Carrots

May 22, 2022 at 6:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Side Dish of the Week | Leave a comment
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Here’s a Diabetic Friendly Side Dish that will go great with any meal, Parslied Carrots! Made with Baby Carrots and it’s only 77 calories and 12 carbs per serving! 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 2022! https://www.cooksrecipes.com/index.html

Parslied Carrots
Sweet and lemony buttered baby carrots with parsley.

Recipe Ingredients:

1 pound baby carrots
1/2 cup water
2 tablespoons lemon juice
1 tablespoon margarine or butter
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 packets Equal® sweetener or 3/4 teaspoon Equal® for Recipes
2 tablespoons snipped parsley

Cooking Directions:

1 – In a medium saucepan combine carrots, water, lemon juice, margarine, salt and pepper. Bring to boiling; reduce heat. Cover; cook over low heat for 15 minutes or until just tender.
2 – Continue to cook, uncovered, 5 to 10 minutes more or until most of the liquid has evaporated, carefully stirring occasionally to prevent sticking.
3 – Remove from heat. Stir in Equal® sweetener and parsley.
Makes 4 (2/3 cup) servings.

Nutritional Information Per Serving (1/4 of recipe; 2/3 cup): 77 cal., 1 g pro., 12 g carbo., 3 g fat, 0 mg chol., 237 mg sodium.
https://www.cooksrecipes.com/diabetic/parslied-carrots-diabetic-recipe.html

Wild Idea Buffalo Recipe of the Week – EGGS BENEDICT WITH BUFFALO BRESAOLA

May 18, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a EGGS BENEDICT WITH BUFFALO BRESAOLA. I’ve got a good one for your Breakfast or a Brunch, EGGS BENEDICT WITH BUFFALO BRESAOLA. Made using Wild Idea Buffalo Bresaola, English Muffins, Butter, Eggs, Olive Oil, Water, Salt, Pepper, and Hollandaise Sauce. Also included is a recipe for the Hollandaise Sauce. Another winning recipe from Wild Idea Buffalo! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

EGGS BENEDICT WITH BUFFALO BRESAOLA
The subtle tang of our cured meat pairs very well with farm fresh eggs and the buttery, lemony Hollandaise sauce! You’re going to love this rendition!

Ingredients:
1 – 8 ounce pkg. Wild Idea Buffalo Bresaola
2 to 4 – English Muffins, split
butter
4 to 8 – farm fresh or organic eggs
2 – teaspoons olive oil
1 – quart boiling water
salt & pepper
Hollandaise Sauce – recipe below

Preparation:
1) Allow the Buffalo Bresaola to rest at room temperature for an hour or two. This will make separating the slices easier. Separate into 4 to 8 piles of meat.
2) In a medium size non stick pan or on griddle, over low heat, heat the piles of Bresaola. About one minute each side. Remove from heat.
3) Toast English muffins in toaster or on griddle until slightly golden. Spread hot muffins with desired amount of butter.
4) To poach multiple eggs, pre-crack eggs into individual ramekins.
5) Heat a large non-stick pan over medium heat, and add oil spreading it around. Add eggs one at a time quickly, this helps them set individually. *This method is in-between poached and basted eggs, but it works great!
6) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and white in color. Continue if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
7) Place buttered muffins on plates, top with warmed Bresaola, and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired. Sprinkle with a pinch of cayenne or paprika.

Hollandaise Sauce
*I like my hollandaise a little on the lemony side. If you prefer less, substitute a little water for thinning if needed. If needing to reheat, place sauce in a container and place in a pan of boiling water. Stir to avoid over cooking.

Ingredients:
3 – egg yolks
3 – tablespoons lemon juice
1 – teaspoon black pepper
¼ – teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot

Preparation:
1) Place egg yolks, one tablespoons lemon juice, pepper, and cayenne in a blender and blend until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate. Stop until ready to serve.
3) When ready to serve, flash blend again, adding the last tablespoon of lemon juice. Season to taste.
https://wildideabuffalo.com/blogs/recipes/93318401-eggs-benedict-with-bison-bresaola

Jennie – O Turkey Recipe of the Week – Roasted Tomato and Turkey Sausage Toast

May 6, 2022 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 Roasted Tomato and Turkey Sausage Toast. To make this week’s Recipe you’ll be needing Butter, Red Onion, Cherry Tomatoes, JENNIE-O® Lean Turkey Breakfast Sausage Links, Crusty Bread, and Fresh Basil. There’s 200 calories and 10 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 2022! https://www.jennieo.com/

Roasted Tomato and Turkey Sausage Toast
This recipe doubles as a hearty breakfast or a tasty appetizer. Turkey sausage, cherry tomatoes and spices are mixed together and topped over toast for a delicious Roasted Tomato & Turkey Sausage Toast.

Total Time – 30 Minutes
Serving Size – 4 Servings

Ingredients
1 – tablespoon butter
1 – red onion, chopped
2 – (8-ounce) boxes cherry tomatoes, halved
1 – (12-ounce) package JENNIE-O® Lean Turkey Breakfast Sausage Links, cut into 1-inch pieces
8 – slices crusty bread, toasted
2 – tablespoons chopped fresh basil

Directions
1) Heat oven to 375°F.
2) Line baking sheet with parchment paper.
3) Combine butter, onion, tomatoes and sausage on baking sheet.
4) Roast 20 to 25 minutes or until tomatoes are wilted and always cook sausage links to well-done, 165°F. as measured by a meat thermometer.
5) Spoon tomato mixture onto pieces of toast. Sprinkle with fresh basil.

Nutrition
Calories – 200
Protein – 17g
Carbohydrates – 14g
Fiber – 4g
Sugars – 3g
Fat – 11g
Cholesterol – 70mg
Sodium – 670mg
Saturated Fat – 3.5g
https://www.jennieo.com/recipes/roasted-tomato-turkey-sausage-toast/

Wild Idea Buffalo Recipe of the Week – Stuffed Burrito

April 27, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Stuffed Burrito. To make this week’s recipe you’ll be needing Wild Idea Buffalo Spicy Stir Fry Strips, Cauliflower Rice, Butter, Olive Oil, Onion, Bell Peppers, Jill’s Mexican Seasoning, Salt, Burrito Sized Tortillas, and Mexican Shredded Cheese. My mouth is just watering reading about these! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

Stuffed Burrito
A whole meal wrapped up in a tortilla. If you’re looking for a keto burrito, use iceberg lettuce leaves and voilà! Or, toss it together in a bowl! Whichever way – it’s el-yummo!
Ingredients: (Serves 2 to 4)

1 – 8 ounce package Wild Idea Buffalo Spicy Stir Fry Strips
1 – cup cauliflower rice
1 – tablespoon butter +
¼ – cup olive oil
½ – onion, sliced
½ – red & green bell pepper, sliced
Jill’s Mexican Seasoning or other Mexican seasonings
Salt
2 – burrito sized tortillas
6 – ounces shredded Mexican cheese

Preparation: (You will need a large skillet and a griddle.)

1 – In a large heavy skillet, over medium high heat, add the butter and the cauliflower rice. Sprinkle with Mexican seasonings and a pinch of salt. Stir occasionally, until al dente, then add ¼ cup water and cover to steam until tender. Transfer to a bowl.
2 – In the same skillet add a tablespoon of olive oil and the onions. Add a sprinkle of Mexican seasonings and a pinch of salt. Sauté until tender, then push to one edge of the pan and slide that portion of the pan off the heat.
3 – Add a little more olive oil and the peppers. Again, add a sprinkle of Mexican seasonings and a pinch of salt. Sauté until tender, then push to the edge of the pan, under the onions.
4 – Add about a tablespoon more of olive oil and toss in the Stir Fry Strips. Add a sprinkle of Mexican seasonings and push around for a quick sauté, about 4 minutes. Remove the pan from the heat.
5 – Lightly warm the tortillas in the microwave and butter one side. Place the buttered side on a medium high griddle. Top each with 3 ounces of shredded cheese, ensuring you get the edges (it’s the glue). When lightly toasted, remove from the griddle and pile the prepared ingredients mostly in the middle. Tuck the ends in and roll it up, squeezing a bit at the end to seal.
Serve with your favorite condiments or add them before you roll it up!
Note: Once you start eating it, it’s a bit of a commitment… but one you won’t mind! ; )
https://wildideabuffalo.com/blogs/recipes/stick-it-stuff-it-or-wing-it

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