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“Inside-Out” Grilled Cheese with Red Onion Jam

March 11, 2023 at 6:01 AM | Posted in CooksRecipes | 1 Comment
Tags: "Inside-Out" Grilled Cheese with Red Onion Jam, Butter., Cooking, CooksRecipes, Food, Queso Blanco, recipes, Red Onion Jam, Whole Grain Bread

Here’s an Appetizer recipe for an “Inside-Out” Grilled Cheese with Red Onion Jam. To make this recipe you’ll be needing Whole Grain Bread, Butter, Queso Blanco, and Red Onion Jam. Recipe for Red Onion Jam is included. 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 2023! https://www.cooksrecipes.com/index.html

“Inside-Out” Grilled Cheese with Red Onion Jam
Chef Todd Downs takes the grilled cheese sandwich to soaring heights both in taste and presentation.

Recipe Ingredients:
Red Onion Jam:
2 red onions, peeled and cut in very thin, match-sized strips
1/4 cup vegetable oil
1/2 cup rice vinegar
1/4 cup grenadine syrup
Juice of 1 lemon
1/2 cup golden raisins
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried
Freshly ground pepper, to taste

Sandwiches:
12 slices seeded, whole-grain bread, such as sunflower seed, 2 x 2-inches square and 1/8 inch thick, crusts removed
6 tablespoons butter, melted
24 slices queso blanco or queso blanco con frutas cheese, 2 x 2-inches square and 1/4 inch thick

Cooking Directions:
1 – For the Red Onion Jam: Sauté the onions in the oil, cooking slowly until wilted, about 20 minutes. Do not brown. Add the remaining jam ingredients. Cook for about 20 minutes, until thickened.
2 – For the Sandwiches: Brush the bread slices on both sides with the melted butter. Toast until golden brown.
3 – Heat a large, nonstick skillet over medium-high heat. Lightly grill the cheese squares until golden brown on both sides.
4 – Place twelve of the cheese squares on a cutting board. Top each with a teaspoon of red onion jam and then a slice of the toasted bread. Top the bread with another teaspoon of jam. Top each sandwich with a slice of the remaining cheese. Press the sandwich together.
5 – If preparing ahead, warm the sandwiches in a 350ºF (175ºC) oven just before serving.
Makes 12 servings.
https://www.cooksrecipes.com/appetizer/inside-out_grilled_cheese_with_red_onion_jam_recipe.html

One of America’s Favorites – Texas Toast

March 6, 2023 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
Tags: baking, Bread, Broiling, Butter., Cheese, Cooking, Food, Garlic, Grilled Cheese, One of America's Favorites, recipes, Steak, Texas Toast

Texas toast made with Mozzarella and Monterey Jack cheese

Texas toast is a toasted bread that is typically made from sliced bread that has been sliced at double the usual thickness of packaged bread. Texas toast is prepared by spreading butter on both sides of the bread and broiling or grilling it until it is a light golden brown. Commonly, garlic is added to the butter, yielding a form of garlic bread. The toast may include cheese on one or both sides, similar to an open-faced grilled cheese sandwich.

Popular in Texas and its bordering states, Texas toast is often served as a side with southern-style dishes such as chicken fried steak, fried catfish, or barbecue.

Thick-sliced bread sold for making Texas toast can be used in the same manner as ordinary bread slices, such as in sandwiches, and it is especially useful for dishes involving liquids or where extra thickness could improve the product, such as French toast. While most varieties sold for Texas toast are white bread, whole wheat varieties also exist.

Frozen Texas toast brands are also popular, with best sellers including the New York Brand of the T. Marzetti Company, Pepperidge Farm, and Coles.

One of America’s Favorites – Lobster Roll

February 27, 2023 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
Tags: baking, Butter., Cooking, Food, French fries, Grilling, Lobster Meat, Lobster Roll, Mayonnaise, One of America's Favorites, Pepper., recipes, Roasting, Rolls, Salt

Lobster Roll

A lobster roll is a dish native to New England. It is made of lobster meat served on a grilled hot dog-style bun. The filling may also contain butter, lemon juice, salt, and black pepper, with variants made in some parts of New England replacing the butter with mayonnaise. Other versions may contain diced celery or scallion. Potato chips or French fries are the typical side dishes.

History
According to the “Encyclopedia of American Food and Drink” the lobster roll originated as a hot dish at a restaurant named Perry’s in Milford, Connecticut, as early as 1929. Its popularity then spread up and down the Connecticut coast, but not far beyond it. In Connecticut, the sandwich served warm is called a “lobster roll”; served cold, a “lobster salad roll.”

As far back as 1970, chopped lobster meat heated in drawn butter was served on a hot dog bun at roadside stands such as Red’s Eats in Maine. Lobster rolls in the U.S. are associated with the state of Maine, but are also commonly available at seafood restaurants in the other New England states and on Eastern Long Island, where lobster fishing is common.

A lobster salad-style roll, Amagansett, New York on Long Island

Lobster rolls in Maine are characteristically served on a New England-style hot dog bun, which is split on the top instead of the side and has flat sides for grilling. The lobster meat is usually served cold, rather than warm or hot, and mayonnaise is typically spread inside the bun or tossed with the meat. The filling consists of chunked knuckle, claw, and lobster tail and is only lightly seasoned if at all. Four ounces is a standard serving size.

Lobster rolls are a popular seasonal meal, particularly among tourists throughout the Maritime provinces in Canada, especially Nova Scotia, where they may also appear on hamburger buns, baguettes, or other types of bread rolls and even in pita pockets. The traditional side orders are potato chips and dill pickles.

McDonald’s restaurants in Canadian provinces, such as Nova Scotia and Ontario, as well as in New England, offer lobster rolls as a seasonal item in the summer.

One of America’s Favorites – Mashed Potatoes

January 30, 2023 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: baking, Bangers and mash, Butter., Chives, Cooking, Food, Grilling, Mashed Potatoes, One of America's Favorites, Pepper., Potatoes, recipes, Russet Potatoes, Salt, Side dish, Side Dishes, Sweet Potatoes

A serving of mashed potatoes in a bowl with two whole potatoes

Mashed potato or mashed potatoes (American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi.

Most authors recommend the use of “floury” potatoes with a high ratio of amylose in their starch to achieve a fluffy, creamy consistency and appearance. The best-known floury varieties are King Edward, golden wonder, and red rascal in Britain and the Russet in North America. However, some recipes use “waxy” potatoes containing more amylopectin in their starch for a different texture or look; for instance, one pounded mashed potato dish from Yunnan cuisine (in southwestern China), which uses waxy potatoes to achieve a chewy, sticky texture.

Butter, milk or cream, salt, and pepper are usually added. Many other seasonings may also be used, including herbs (notably parsley and chives), spices (notably nutmeg), garlic, cheese, bacon, sour cream, crisp onion or spring onion, caramelized onion, and mustard.

One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Some French recipes for pomme purée (potato puree) use up to one part butter for every two parts potato. In low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth.

A plate of sausage and mashed potatoes, with cabbage and onion gravy, commonly known as “bangers and mash”

Mashed potato can be served as a side dish. In the British Isles, sausages served with mashed potatoes are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd’s and cottage pie, Orkney clapshot, pierogi, colcannon, dumplings, potato pancakes, potato croquettes and gnocchi. Particularly runny mashed potatoes are called mousseline potatoes.

In the United Kingdom, cold mashed potato can be mixed with fresh eggs and then fried until crisp to produce a potato cake. This dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other leftover vegetables, the fried dish is known as bubble and squeak.

Mashed potatoes may be eaten with gravy, typically meat gravy, though vegetable gravy is becoming more common as the vegetarian and vegan trends see a rise in popularity.

A potato masher can be used to mash the potatoes. A potato ricer produces a uniform, lump-free, mash.

In India mashed potatoes made with spices, fried or not, are called chaukha. Chaukha is used in samosas in India and with littee specially in Bihar.

Diabetic Side Dish of the Week – Herbed Corn on the Cob

January 29, 2023 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
Tags: Basil, Butter., Cooking, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Ears of Corn, Food, Herbed Corn on the Cob, Microwave, Mixed Herbs, Oregano, Pepper, recipes, Rosemary, Sage, Salt

This week’s Diabetic Side Dish of the Week is Herbed Corn on the Cob. All you’ll need to make this recipe is Medium Size Ears of Corn, Butter, Mixed Herbs (such as basil, oregano, sage and rosemary),Salt, and Black Pepper. This dish is only 86 calories and 12 net carbs per serving (1 Ear of Corn). The recipe comes from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so be sure to check it out soon. You can also subscribe to the Diabetes Self Management website, one of my favorite Magazines. I’ve left a link to subscribe at the end of the post. So Enjoy and Make 2023 a Healthy One! https://www.diabetesselfmanagement.com/

Herbed Corn on the Cob
If you’re ready to bump your corn on the cob game up a notch, you’ll love this quick and easy low-carb recipe. Basil, oregano, sage, and rosemary add a bit of kick to this barbecue classic!

Ingredients
1 tablespoon butter or margarine
1 teaspoon mixed dried herbs (such as basil, oregano, sage and rosemary)
1/8 teaspoon salt
Black pepper
4 medium ears corn (6 to 7 ounces each), husks removed

Directions
1 – Combine butter, herbs, salt, and pepper in small microwavable bowl. Microwave on MEDIUM (50%) 30 to 45 seconds or until butter is melted.

2 – With pastry brush, coat corn with butter mixture. Place corn on microwavable plate; microwave on HIGH 5 to 6 minutes. Turn; microwave on HIGH 5 to 6 minutes or until tender.

Yield: 4 servings.
Serving size: 1 ear corn.

Nutrition Facts Per Serving:
Calories: 86 calories, Carbohydrates: 14 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 106 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/herbed-corn-cob/

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Country Style Barbecued Onions

September 11, 2022 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: bacon, baking, Butter., Can of BUSH'S® Country Style Baked Beans, Cooking, CooksRecipes, Country Style Barbecued Onions, Dark Brown Sugar, Food, Fresh Ground Pepper, recipes, Sweet Red Barbecue Sauce

Here’s a recipe for Country Style Barbecued Onions. To make this recipe you’ll be needing Vidalia Onions, Can of BUSH’S® Country Style Baked Beans, Dark Brown Sugar, Sweet Red Barbecue Sauce, Butter, Bacon, and Fresh Ground Pepper. 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

Country Style Barbecued Onions
The flavors of several ingredients blend together perfectly in these hearty, barbecue bean-stuffed onions.

Recipe Ingredients:
8 medium Vidalia onions or other sweet onions
1 (28-ounce) can BUSH’S® Country Style Baked Beans
1/4 cup dark brown sugar
1/2 cup sweet red barbecue sauce
4 tablespoons butter, cut into 8 pieces
2 strips bacon, precooked, cut into 8 pieces
Freshly ground black pepper, to taste

Cooking Directions:
Cut off onion stems and peel. Hollow out onions leaving base intact. Finely chop pieces removed from onions.
In mixing bowl, combine BUSH’S Country Style Baked Beans, onions, brown sugar and barbecue sauce.
Spoon baked beans mixture into onions. Top each onion with piece of butter, ground pepper and piece of bacon.
Arrange onions on grill grate away from fire. Grill onions 40 to 60 minutes or until golden brown and tender.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 269; Total Fat: 7.7g; Cholesterol: 17mg; Sodium: 736mg; Total Carbs: 43.5g; Dietary Fiber: 7.6g;Protein: 7.4g
https://www.cooksrecipes.com/sidedish/country_style_barbecued_onions_recipe.html

One of America’s Favorites – Steamed Clams

August 22, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: baking, Butter., Chowder, Clam Bakes, Cooking, Food, Grilling, Lemon, One of America's Favorites, recipes, Roasting, Seafood, Steamed Clams, Steamers, Steaming

Steamed clams

Steamed clams is a seafood dish consisting of clams cooked by steaming.

In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish harvested and served along the East Coast and in New England.

Hard shell clams, sometimes known as quahogs, can also be steamed. They are categorized by size— the smaller ones are called littlenecks, medium-sized ones topnecks, the larger ones cherrystones, and the largest are simply called quahogs.

The clams used for steaming are usually cooked live. If in a hard shell, the clam should be closed when purchased and should open after being cooked. Soft shell clams are open slightly (agape) while alive. Larger chowder clams are not typically used for steaming.

There are many dishes based on steamed clams. In China, steamed clams can be served with eggs. In Thailand, steamed clams are served with lemongrass, ginger, or herbs. In France, they are often cooked with white wine, onion, garlic, shallots, and butter. Steamed clams are also eaten in Japan (oosari are large steamed clams).

The New England clam bake is a traditional preparation that includes clams layered with other ingredients such as corn, lobster, mussels, crabs, potatoes, and onions in a metal bucket. The layers are separated by seaweed and steamed over a fire outdoors and served family style as at a picnic.

Dish of steamers in Gloucester, Massachusetts

Live clams are rinsed carefully to remove sand and grit and then cooked in a large kettle of water with salt added. Lemon juice, beer, garlic, shallots, parsley, and wine are sometimes used.

They are served with the cooking broth and melted butter. The clam is given a few quick dips in broth to remove any lingering sand before being dipped in melted butter and eaten. Steamers can be held by the siphon or “neck” when eaten. The covering of black skin is pulled away and removed as the clams are ingested.

Steamers are praised by many chefs, for instance Jacques Pépin: “Plentiful and inexpensive during the summer, especially in the Northeast, steamers are one of the great treats of the season.” They are found in shallow waters from the Arctic Ocean to North Carolina, and have been found in Florida and Europe. They can be dug up by amateur clam diggers. Steamers have been transplanted to the West Coast and are available from San Francisco to Vancouver, British Columbia, Canada. They are sold in tanks and can also be shipped directly to consumers, but their shells sometimes get cracked.

Blackened Orange Roughy and Baked Fingerling Potato Wedges

May 1, 2022 at 7:15 PM | Posted in fish, potatoes, Zatarain's | Leave a comment
Tags: baking, Butter., Cooking, Dinner, Fingerling Potatoes, Fish, Food, Orange Roughy, recipes, Zatarain's Blackened Seasoning

Today’s Menu: Blackened Orange Roughy and Baked Fingerling Potato Wedges

To start this Sunday Morning off I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. It started off cloudy with a real light shower but turned sunny later. A high of 77 degrees! Finally warm weather. Spent most of the afternoon doing work in the yard and for a elderly neighbor. For Dinner tonight I prepared a Blackened Orange Roughy and Baked Fingerling Potato Wedges.

I purchased an Orange Roughy Fillet from Meijer a while back and had it in the freezer. I laid the fillet in the fridge overnight to thaw. The Orange Roughy Fillet was nice size and looked beautiful. I decided to Blacken it, I love all Blackened Fish and Seafood. I’ll need Zatarain’s Blackened Seasoning, Blue Bonnet Butter, and McCormick Grinder Sea Salt. Cooking it in a Cast Iron Skillet in Butter and Cooking Olive Oil.

To prepare it I started by rinsing the Fillet off in cold water and patting dry and cut it in half. I melted a tablespoon of butter, Blue Bonnet Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out the Cast Iron Skillet. When the pan was fully heated I added my Snapper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! The taste of the Red Snapper with the added Zatarain’s Blackening Seasoning makes it one delicious Fish Dish!

As my Orange Roughy was cooking I baked my Fingerling Potato Wedges. I had preheat the oven to 425 degrees. Then for a side I prepared some Roasted Fingerling Potatoes. I purchased these at Jungle Jim’s. To start I first washed the Potatoes off in cold water and patted dry with a paper towel. I then cut the Fingerling Potatoes in half, lengthwise. Put the Potatoes in a large bowl seasoned them with; Extra Virgin Olive Oil, Garlic Powder, Sea Salt, Pepper, Chili Powder, and Kraft Reduced Fat Parmesan Grated Cheese to top the Potatoes with. Using a cookie sheet lined with foil I spread the Potatoes out on the sheet . Then Roasted them at 425 degrees until they were fork tender, about 20 minutes. I love Fingerling Potatoes, probably my favorite Potato. Just love how easy they cook up and taste. Excellent Meal with the Sandwich and Baked Potato Wedges! For Dessert tonight I’m having a Breyer’s 100 Calorie Chocolate Ice Cream Cup.

Orange Roughy Fillet

The orange roughy, also known as the red roughy, slimehead and deep sea perch, is a relatively large deep-sea fish belonging to the slimehead family. The UK Marine Conservation Society has categorized orange roughy as “vulnerable to exploitation”. Wikipedia

Protein. Orange roughy and tilapia serve as a rich source of protein, although tilapia provides slightly more; tilapia has 45.5 grams per serving and orange roughy has 38.9 grams per serving. The protein in these varieties of fish is considered complete, meaning that they contain all nine essential amino acids.

Zatarain’s Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.
Ingredients:
SALT, PAPRIKA, CAYENNE PEPPER, BLACK PEPPER, WHITE PEPPER, CHILI POWDER, MONOSODIUM GLUTAMATE, ONION, GARLIC, SPICES.
Nutrition Facts

Serving Size: 1/4 tsp. (.71g)

Servings Per Container: about 120
Amount Per Serving % Daily Value
Calories: 0
http://www.zatarains.com/Products/Spices-and-Extracts/Bla

Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll

April 21, 2022 at 7:07 PM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Aunt Millie's Living Carb Smart Dinner Rolls, Baked Potato, baking, Butter., Cast Iron Skillet, Cooking, Dinner, Food, mushrooms, recipes, Steak, Wild Idea Buffalo - NEW YORK STRIP STEAK, Wild Idea Buffalo Omnivore Salt Seasoning

Today’s Menu: Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll
For Breakfast this morning I toasted a couple of slices of Aunt Millie’s Live Carb Smart Wheat Bread, heated up 2 Johnsonville Turkey Breakfast Sausage Links, made a packet of Pioneer White Peppered Gravy, and had a cup of Bigelow Decaf Green Tea. It rained all last night and till about 8:00 this morning. Cloudy and 65 degrees out. The rain really helped my Pepper and Tomato Plants! They were looking a bit sad but they seem to be coming around. All caught up today. I did run the vacuum. For Dinner tonight I prepared a 6oz.Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll.

To prepare it I’ll need Wild Idea Buffalo Omnivore Salt Seasoning and Cooking Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Olive Oil on both sides of the Steak then seasoned both sides with the Omnivore Salt. Once the skillet is hot I added the Steak let it sear on medium heat for about 2 minutes. Then turned it once and cooked for 2 more minutes. Then I put the skillet in the oven and finished the Steak in the oven. I had to keep it in the oven a bit longer than normal because it’s a thick Steak.

The Steak came out a beautiful Medium Rare! Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef.

For a side dish I baked a Russet Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. We also had some Aunt Millie’s Live Carb Smart Dinner Rolls. Love these Rolls. Always fresh and only 35 calories and 1 net carb per roll. For Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Peach Snapple to drink.

WILD IDEA BUFFALO – NEW YORK STRIP STEAK
A classic American favorite, lean and luscious that will always take center stage on any plate. This steak is cut from the short loin and is extremely tender and flavorful.
https://wildideabuffalo.com/collections/steaks/products/new-york-strip-

Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll

February 24, 2022 at 7:13 PM | Posted in Wild Idea Buffalo | Leave a comment
Tags: Aunt Millie's Living Carb Smart Dinner Rolls, Baked Potato, Bakinjg, Butter., Cast Iron Skillet, Cooking, Dinner, Food, mushrooms, recipes, Steak, Wild Idea Buffalo - NEW YORK STRIP STEAK, Wild Idea Buffalo Omnivore Salt Seasoning

Today’s Menu: Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll

To start my Morning off I prepared some Buffalo Breakfast Sausage Patties, some Simply Potatoes Shredded Hash Browns, and a cup of Bigelow Decaf Green Tea. I had the Wild Idea Buffalo Breakfast Ground Sausage come as part of my order from Wild Idea Buffalo, delivered yesterday. It makes some delicious Sausage Patties! 38 degrees and cloudy out today. There Was some freezing rain overnight in some areas. There was car pile ups and roads closed all over the area. But here in our area we had nothing! How I don’t know, it hit on all 4 sides around us. Anyway I took Mom for her 7th Radiation Treatment, 13 to go! Back home I pretreated the driveway with salt. We have another chance of freezing rain and sleet tomorrow morning again. Come on Springtime! For Dinner tonight I prepared a 6oz.Buffalo New York Strip Steak w/ Baked Potato and Dinner Roll.