Appetizer of the Week – Asiago Cheese Puffs

February 6, 2021 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | 4 Comments
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This week’s Appetizer of the Week is Asiago Cheese Puffs. To make this week’s recipe you’ll be needing Butter, Olive Oil, Salt, Cayenne Pepper, Water, Flour, Eggs, Wisconsin Asiago Cheese, Wisconsin Aged Parmesan Cheese, and Wisconsin Pepato Cheese. These sound delicious! 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

Asiago Cheese Puffs
Asiago Cheese PuffsServe these tasty, light-as-air cheese puffs as is, or stuff them with a savory filling of your choice.

Recipe Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
Cayenne pepper, to taste
1 cup water
1 cup all-purpose flour
4 large eggs
1/2 cup Wisconsin Asiago Cheese, finely shredded
1/2 cup Wisconsin Aged Parmesan Cheese, grated
1/2 cup Wisconsin Pepato Cheese, shredded

Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – In small saucepan, combine the butter, oil, salt, cayenne pepper and water; bring to boil. Add the flour all at once; stir until the mixture forms a smooth ball. Cook over low heat, until the mixture is drier, but still smooth; place in a mixing bowl. Beat in eggs, one at a time; stir in cheeses.
3 – Drop tablespoonfuls of the batter onto greased baking sheets.
4 – Bake for 20 minutes or until lightly browned and firm. Serve immediately.
Makes 30 servings.

Variations:

For lighter puffs, use 2 whole eggs and 4 egg whites instead of 4 eggs.

Other hard and semi-hard cheeses can be substituted in this recipe.
https://www.cooksrecipes.com/appetizer/asiago_cheese_puffs_recipe.html

Cheese Straws

February 6, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I also have a recipe for Cheese Straws. Delicious and so easy to make1 And to make these Cheese Straws you’ll be needing Aged Cheddar Cheese, Butter, All Purpose Flour, Cayenne Pepper, Garlic Powder, and Water. This recipe is also 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

Cheese Straws
Serve these tasty cheese straws as an appetizer or as an accompaniment with soup or salad.

Recipe Ingredients:
4 cups (about 1 pound) grated aged cheddar cheese
1/4 pound (1 stick) butter, softened
1 1/3 cups all-purpose flour
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 to 2 tablespoons water, if needed

Cooking Directions:
1 – Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
2 – In a food processor, combine the cheese and the butter; process well. Add the remaining ingredients and pulse until dough forms. Add water, if necessary. Cover the dough and chill in the refrigerator for one hour.
3 – On a clean countertop or cutting board, use your fingers to gently roll 1 tablespoon of dough into a rope. When it is 8 to 10 inches long, cut it in half and continue rolling each rope until it is 6 to 8 inches long. Twist both ropes together, and place on a baking sheet. Repeat with the remaining dough.
4 – Bake 15 to 17 minutes or until set and starting to brown.
5 – Cool on a wire rack; serve with your choice of a dip.
Makes 64 cheese straws.
https://www.cooksrecipes.com/appetizer/cheese_straws_recipe.html

Appetizer of the Week – Baba Ghannouj (Eggplant Dip)

December 12, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetes Self Management | 2 Comments
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This week’s Appetizer of the Week is a Baba Ghannouj (Eggplant Dip).This week’s Dish is made using Large Eggplant, Garlic, Tahini, Lemon Juice Parsley, Cayenne Pepper, and Olive Oil. The Dish is 74 calories and 4 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 2020! https://www.diabetesselfmanagement.com/

Baba Ghannouj (Eggplant Dip)
Low-carb and requiring just seven simple ingredients, this traditional Middle Eastern dip is perfect for combining with pita bread, crackers or crudités for a flavor combination that can’t be beat.

Ingredients
Preparation time: 13 minutes
Baking time: 20 minutes

1 large eggplant
2 cloves garlic, minced
2 tablespoons tahini (sesame seed paste)
3 tablespoons fresh-squeezed lemon juice
1 tablespoon minced fresh parsley
1/2 teaspoon cayenne pepper
1 teaspoon olive oil

Directions
Yield: 2 1/3 cups
Serving size: 1/3 cup

1 – Preheat oven to 400°F. Cut eggplant in half lengthwise. Place it on a baking sheet with cut sides down. Bake in hot oven for approximately 20 minutes, until skin is dark and eggplant is soft and cooked through when pierced with a fork. Meanwhile, place garlic in a small mixing bowl; add tahini and lemon juice. When eggplant is done, remove from oven and run cold water over eggplant halves for one minute. Drain water and cool slightly. Remove skin (it will peel back easily). Dice the eggplant and place it in bowl with tahini mixture. Mash the eggplant with the other ingredients to make a lumpy dip. Sprinkle with parsley and cayenne pepper, and drizzle the olive oil over the top of the sauce. Chill until serving time. Serve with pita triangles.

Nutrition Information:
Calories: 74 calories, Carbohydrates: 7 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 8 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/snack/baba-ghannouj-eggplant-dip/

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Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – Where’s the Beef Bean Burgers

December 7, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Where’s the Beef Bean Burgers. To make these Burgers you’ll be using Pinto Beans, Black Beans, Quick Cooking Oats, Egg Substitute, Ketchup, Garlic Powder, Liquid Smoke, Cayenne Pepper, Green Onions, Cooking Spray, and Corn Oil. 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 2020! https://www.diabetesselfmanagement.com/

Where’s the Beef Bean Burgers
Ingredients
Preparation time: 15 minutes
Cooking time: 4–6 minutes.
Standing time: 15 minutes

1 can (15 ounces) pinto beans, rinsed and drained
1/2 15-ounce can black beans, rinsed and drained
1/2 cup uncooked quick-cooking oats
1/4 cup liquid egg substitute
1/4 cup no-salt-added ketchup
1/8 teaspoon garlic powder
1/4 teaspoon liquid smoke
2 dashes cayenne pepper
2 green onions, finely chopped
Cooking spray
2 tablespoons corn oil

Directions
Yield: 5 burgers

Serving size: 1 burger

1 – Combine rinsed and drained pinto and black beans in a large bowl; mash well using a potato masher. Stir in oats, egg substitute, ketchup, garlic powder, liquid smoke, cayenne pepper, and green onions; mix well. Allow mixture to stand 15 minutes to thicken, then shape into 5 (4-inch) patties approximately 1/2-inch in thickness.

2 – Coat a large, nonstick skillet with cooking spray, add oil, and warm over medium to medium-high heat. Add burgers and cook 2–3 minutes on each side, or until lightly browned; turn using a large spatula to prevent burgers from breaking apart. Serve on whole wheat buns topped with favorite burger toppings.

Nutrition Information:
Calories: 215 calories, Carbohydrates: 29 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 305 mg, Fiber: 8 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/wheres-the-beef-bean-burgers/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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It’s Chili, Chowder, or Stew Saturday – Chicken Gumbo SATURDAY

February 22, 2020 at 6:02 AM | Posted in chicken, Diabetes Self Management, gumbo, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Chicken Gumbo. You’ll be needing Cooked and Diced Chicken Breast, Okra, 1 can No Sodium Diced Tomatoes, Onion, Garlic, Salt and Pepper, Cayenne Pepper, Reduced Sodium Fat Free Chicken Broth, and Brown Rice. It’s Gumbo time! 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 2020! https://www.diabetesselfmanagement.com/

Chicken Gumbo
Ingredients
Preparation time: 15 minutes
Cooking time: 45–55 minutes.

Cooking spray
3/4 pound fresh okra or frozen, thawed okra, cut in 1/2-inch slices
1 tablespoon corn oil
2 tablespoons all-purpose flour
1 can (14 1/2 ounces) no-salt-added diced tomatoes, drained
1 medium onion, chopped
1 teaspoon (or 1 clove) minced garlic
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1/8 teaspoon salt
2 cans (14 1/2 ounces each) 50%-reduced-sodium, fat-free chicken broth
1 cup water
1 pound cooked, diced, chicken breast (for convenience, thaw fully-cooked, frozen, diced chicken, such as Tyson)
3 2/3 cups cooked hot brown rice

Directions
Yield: 11 servings
Serving size: 1 cup gumbo over 1/3 cup rice

* Coat a nonstick skillet with cooking spray, warm over medium heat, add okra, and cook until slightly softened, about 6–8 minutes. Remove okra to a plate and set aside. Add oil to the skillet and warm over medium-high heat. Gradually add flour, stirring constantly. Reduce heat to medium-low and continue cooking and stirring until the flour-oil mixture turns golden brown, about 3–5 minutes. Increase heat to medium-high then stir in tomatoes, onion, garlic, black pepper, cayenne pepper, and salt. Cook until onion becomes translucent, about 5 minutes. Meanwhile combine broth and water in a stockpot, cover, and warm over medium heat. Stir tomato mixture into hot broth, mixing well. Bring to a boil over high heat, then reduce heat to low and stir in okra and chicken. Cover and simmer 30–40 minutes. Serve 1 cup gumbo over 1/3 cup cooked rice.

Nutrition Information:
Calories: 163 calories, Carbohydrates: 22 g, Protein: 12 g, Fat: 3 g, Saturated Fat: <1 g, Cholesterol: 22 mg, Sodium: 391 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/chicken-gumbo/

 

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – HUMMUS

July 29, 2019 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday, Uncategorized | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – HUMMUS. Start the party, here’s the perfect “Meatless” appetizer, Hummus! Made using Chickpeas, Garlic, Sesame Tahini, Lemon, Olive Oil, and Cayenne Pepper. Only 49 calories and 5 net carbs per serving. The Recipe is from one of my favorite sites the Diabetic Self Management website, also a fantastic Magazine that you can subscribe to. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management tips, Diabetes News, and more! So be sure to check it out today. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

HUMMUS

Ingredients

1 (15 oz.) can chickpeas, drained, reserve 1 tablespoon liquid
3-6 cloves garlic, minced
1 tablespoon sesame tahini
Juice of 1 lemon
2 teaspoons olive oil
Pinch of cayenne pepper

Directions

* Combine all ingredients into a blender until smooth, using 1 tablespoon chickpea liquid if necessary to make a smooth spread.

Recipe Yield: Yield: 12 servings Serving Size: 2 tablespoons

NUTRITIONAL INFORMATION PER SERVING:
Calories: 49
Fat: 2 grams
Fiber: 2 grams
Sodium: 33 milligrams
Protein: 2 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/hummus

Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf)

January 13, 2019 at 6:29 PM | Posted in seafood, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) w/ Baked Potato

 

 

 

For Breakfast this morning I heated up a Jimmy Dean Simple Scrambles Cup – Turkey Sausage, Egg Whites, Cheddar Cheese. I really love these they are only 150 Calories and 3 Carbs per cup, can’t beat that! I also had a cup of Bigelow Decaf Green Tea. We ended up with around 10 inches of snow! That’s a lot for around this area! Had a high of 32 degrees. After Lunch I salted the driveway after my neighbor cleared it off with his snow blower. Then shoveled the walkway to the shed and salted that.  After that watched Football the rest of the afternoon. For Dinner tonight I prepared a Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) Dinner.

 

 

 

 

 

I’ll be using Bay Scallops for the Surf part of the meal, purchased from Kroger Seafood Department. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 tablespoon Extra Virgin Olive Oil, Bay Scallops (rinsed and patted dry), parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Peppercorn Medley. To prepare them; in a small skillet sprayed with a light coat of Pam Cooking Spray add a 1 tablespoon Extra Virgin Olive Oil, heat on medium heat. As the skillet was heating I rinsed the Scallops off in cold water and patted dry with a paper towel. I then seasoned them with Cayenne Pepper, Sea Salt, and Peppercorn. Then added a tablespoon of the Butter to the skillet, when the Butter was melted I added the Scallops. Cooked them for a total of 3 1/2 minutes, turning them after 1 1/2 minutes. The scallops should feel firm to the touch, but still slightly soft, like well-set Jello; do not overcook or the scallops as they become tough and chewy. These came out perfect and delicious! I just love the fresh taste of Scallops.

 

 

 

 

For the Turf part I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had. I also prepared some Sauteed Baby Bella Mushrooms to top the Steak.

 

 

 

 

 


I also had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for a Surf and Turf Meal! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

 

 

 

 


Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/petite-top-sirloin-steaks

 

 

 

 

 

 

 

Scallops

Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

“Meatless Monday” Recipe of the Week – Beer-Battered Portabella Strips……

April 3, 2017 at 5:29 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Beer-Battered Portabella Strips with Spicy Dipping Sauce. Meat, what meat? You’ll never miss it with this week’s recipe! Beer – Battered Portabella Mushrooms along with a Spicy Dipping Sauce. You can find this recipe at one of my favorite recipe sites, CooksRecipes. The Cooks site has recipes that will please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

 

Beer-Battered Portabella Strips with Spicy Dipping Sauce
Recipe Ingredients:

3 cups beer or ale
3 cups all-purpose flour
1 1/2 quarts mayonnaise
1 tablespoon plus 1 teaspoon lemon zest
3 tablespoons lemon juice
1/4 cup chopped cilantro
1/4 teaspoon cayenne pepper
24 Portabella mushrooms, slice about 3/8-inch thick (about 2.5 ounces each; stems reserved for other use)
Lemon zest, for garnish as needed

Cooking Directions:

1 – Whisk together beer and flour; let sit at least 2 hour
2 – To make sauce, mix mayonnaise, zest, lemon juice, cilantro and cayenne pepper until well combined; reserve.
3 – Dip Portabella strips into reserved beer batter.
4 – Deep fry until crisp and golden brown, about 3 minutes.
5 – Serve with 1/4 cup Spicy Sauce on the side. Garnish with lemon zest, if desired.
Makes 24 servings.
http://www.cooksrecipes.com/mless/beer-battered_portabella_strips_with_spicy_dipping_sauce_recipe.html

Surf and Turf – Sea Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf)

March 14, 2016 at 4:58 PM | Posted in seafood, Wild Idea Buffalo | 1 Comment
Tags: , , , , , , , ,

Today’s Menu: Surf and Turf – Bay Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf) w/ Baked Potato

 

Surf and Turf – Sea Scallops (Surf) and 5 oz. Buffalo Petite Top 005
Started off my morning with Hash Browns and Turkey Sausage! I used Simply Potatoes Hash Browns and Jennie – O Turkey Sausage Links (my favorite). After that I ran the vacuum inside and ran the leaf blower outside. Still getting a lot of leaves and debris from the work behind us. After that just did some odd and ends jobs around the house. For dinner tonight my version of a Surf and Turf Dinner. I prepared Sea Scallops (Surf) and 5 oz. Buffalo Petite Top Sirloin Steak (Turf).

 

 

 

 

Bay Scallops w Thin Spaghetti 002
I’ll be using Bay Scallops for the Surf part of the meal. To make the Scallops I’ll need; 2 tablespoons Blue Bonnet Light Butter, 1 tablespoon Extra Virgin Olive Oil, Bay Scallops (rinsed and patted dry), parsley, Cayenne Pepper, McCormick Grinder Sea Salt and Peppercorn Medley. To prepare them; in a small skillet sprayed with a light coat of Pam Cooking Spray add a 1 tablespoon Extra Virgin Olive Oil, heat on medium heat. As the skillet was heating I rinsed the Scallops off in cold water and patted dry with a paper towel. I then seasoned them with Cayenne Pepper, Sea Salt, and Peppercorn. Then added a tablespoon of the Butter to the skillet, when the Butter was melted I added the Scallops. Cooked them for a total of 3 1/2 minutes, turning them after 1 1/2 minutes. The scallops should feel firm to the touch, but still slightly soft, like well-set Jello; do not overcook or the scallops as they become tough and chewy. These came out perfect and delicious! I just love the fresh taste of Scallops.

 

 

Wild Idea Buffalo Top Sirloin 001
For the Turf part I’ll be using Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 4 1/2 minutes per side to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had. I also prepared some Sauteed Baby Bella Mushrooms to top the Steak.

 

 

 

Baked Potato
I also had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for a Surf and Turf Meal! For dessert/snack later some sliced Cracker Barrel 2% Sharp Cheddar Cheese and Ritz Whole Grain Crackers.

 

 

 

 

 

Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://buy.wildideabuffalo.com/collections/premium-steaks/products/petite-top-sirloin-steaks

 

 

 
ScallopsBay Scallops and Baby Clams w Linguine 003

Scallops are mollusks that have two beautiful convexly ridged, or scalloped, shells. They consist of two shells hinged at one end which is why they are known to marine biologists as bi-valve mollusks. The edible portion of the scallop is the white muscle that opens and closes the two shells and is called the “nut.”

Similar to oysters and clams, scallops are filter feeding bivalves (two shells) that can be influenced by the contents of the surrounding waters. Certain plankton and the presence of scallop roe can influence the color of some scallop meats.

Why they’re healthy: Scallops are more than 80 percent protein. “One 3-ounce serving provides 20 grams of protein and just 95 calories,” says Bowden. They’re also a good source of both magnesium and potassium. (Clams and oysters provide similar benefits.)

Mexican Hot Chocolate with Cayenne Pepper and Orange Zest

January 22, 2016 at 6:10 AM | Posted in CooksRecipes | Leave a comment
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Here’s a little something to warm up these cold Winter Days, Mexican Hot Chocolate with Cayenne Pepper and Orange Zest. Hot Chocolate spiced up with a touch of Cayenne Pepper! You can find this recipe on one of my favorite recipe websites, http://www.cooksrecipes.com/index.html. The Cooks website has a great selection of recipes for all cuisines, so check it out soon!

 

 

Mexican Hot Chocolate with Cayenne Pepper and Orange Zest

Hot chocolate is spiced up with a touch of cayenne pepper and grated orange zest.Cooksrecipes 2

Recipe Ingredients:

1/4 cup water
6 tablespoons unsweetened cocoa powder
1/4 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon vanilla extract
1 tablespoon grated orange peel
1/2 teaspoon cayenne pepper
5 1/2 cups skim milk
2 cinnamon sticks
1/8 teaspoon salt

Cooking Directions:

Whisk water, cocoa powder and Splenda® Granulated Sweetener in a saucepan. Slowly bring to a simmer over medium heat, stirring constantly. Cook until mixture thickens and resembles a syrup.
Mix in remaining ingredients and heat. Do not boil. Serve hot.
Makes 6 (8-ounce) servings.

Nutritional Information Per Serving (1/6 of recipe; 8 ounces): Calories 110 | Calories from Fat 10 | Fat 1.0g (sat 0.5g) | Cholesterol 5mg | Sodium 170mg | Carbohydrates 16g | Fiber 3g | Sugars 12g | Protein 9g.

http://www.cooksrecipes.com/diabetic/mexican_hot_chocolate_with_cayenne_pepper_recipe.html

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