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Kitchen Hint of the Day!

October 12, 2013 at 8:02 AM | Posted in Kitchen Hints | Leave a comment
Tags: Cheddar, Cheddar cheese, Cheese, Food, Gruyère, Gruyère cheese, Swiss, Switzerland

Before you store semi-hard cheeses like Cheddar, Swiss, or Gruyere, rub the cut edges with a little bit of butter. You’ll never notice the taste difference, and the cheese will be less likely to dry out or become moldy.

Teriyaki Pineapple Turkey Burgers w/ Baked Crinkle Fries

March 29, 2013 at 5:25 PM | Posted in Aunt Millie's, ground turkey, Ore - Ida | Leave a comment
Tags: Cheddar, Dole Food Company, Kikkoman, Monterey Jack, Ore-Ida, Pineapple, Teriyaki, Turkey

Today’s Menu: Teriyaki Pineapple Turkey Burgers w/ Baked Crinkle Fries

It was a beautiful day out today, sunny and in the mid 50’s. 60 tomorrow but rain and snow flurries possible Monday. So today I had somebody clean all our gutters out, which were full of leaves. Got the car washed and cleaned on the inside also. Long Spring cleaning list if it ever warms up! For dinner a Teriyaki Pineapple Turkey Burger w/ Baked Crinkle Fries.

To make the burger you’ll need; Kikkoman Less Sodium Teriyaki Marinade and Sauce, Dole Pineapple slices and juice, Honeysuckle White Extra Lean Ground Turkey (99/1), fresh Ginger (grated), and Panko Bread Crumbs. the original recipe made 4 burgers I broke the recipe down to make 2, 1 for lunch tomorrow. When frying the burger keep a close eye on it because it start to burn due to the Teriyaki Sauce.

To prepare it just stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers. Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 1 teaspoon Teriyaki mixture and shape into a pattie. I then pan fried it in Extra Virgin Olive Oil about 4 1/2 minutes per side brushing it with the remaining Teriyaki mixture. Placed the pineapple slice in the pan and cooked until lightly golden brown. Served the burger on a Aunt Millie’s Light Whole Grain Bun with, Light Mayonnaise and Pineapple. This makes one fine and juicy burger! The Teriyaki Sauce is perfect with the Turkey and Pineapple and the Mayo just adds to the flavor. I left the original recipe at the bottom of the post, makes 4 Turkey Burgers.

For a side I baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. Then for dessert later a slice of Pillsbury Nut Quick Bread topped with a Pineapple slice (Leftover from dinner).

Teriyaki Pineapple Turkey Burgers
Ingredients (Makes 4 servings)

1/4 cup Kikkoman Teriyaki Baste & Glaze, divided
1 can (8oz.) pineapple slices, drained, reserve 1/4 cup juice
1 pound ground turkey or chicken
1 teaspoon grated fresh ginger
1/4 cup Kikkoman Panko Bread Crumbs
4 whole grain hamburger buns
4 slices Cheddar or Monterey Jack cheese

Instructions

Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers.

Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties.

Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown.

Serve burger on buns with cheese and pineapple.

http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=12989#.UVXplRzOk20

Cheese of the Week – Derby Cheese

May 15, 2012 at 9:54 AM | Posted in cheese | Leave a comment
Tags: Black pepper, Britain, Cheddar, Cheese, cook, Olive oil, Sage Derby, Sour cream

Derby Cheese

Sage Derby Cheese

The cheese has a shape of cylinder with natural rind. It is the first cheese in Britain to be made in factory. This cheese is very similar to

Cheddar, but has a softer, flakier curd and a butter taste. Derby ripens in one to six months. A herb-flavored version is called Sage Derby.

Country: England
Milk: cow milk
Texture: hard
Fat content: 45 %

Sage Derby

Sage Derby is a variety of Derby cheese that is mild, mottled green and semi-hard, and has a sage flavour. The colour is from sage and sometimes other colouring added to the curds, producing a marbling effect and a subtle herb flavour. The colour is formed either by mixing sage leaves into the curd before it is pressed or by the addition of “green curd” from green corn or spinach juice. In the latter case, the flavour has to be created with colourless sage extract. The sage gives the cheese an almost minty flavour. Parsley, spinach and marigold leaves, bruised and steeped before use, can also be included instead of the sage leaves.

Sage Derby Potato Cakes With Sour Cream Dip

Ingredients

Potato Cakes
1 lb Red Bliss potatoes or 1 lb butter potatoes, peeled and halved
7 ounces sage derby cheese, shredded ( 1 3/4 cups)
1/2 onions, shredded
1 teaspoon salt
1/8 teaspoon white pepper
1 eggs, beaten
1/2 cup canola oil (not extra-virgin) or 1/2 cup olive oil ( not extra-virgin)
1/2 cup all-purpose flour ( optional — season with salt & pepper)
Dipping Sauce
1 cup sour cream
2 teaspoons heavy cream
1 tablespoon chopped chives
1/2 teaspoon salt
1 pinch white pepper

Directions

In a medium saucepan, cover potatoes with salted water and bring to a simmer. Cook for 10-12 minutes, just until tender. Cool, then shred potatoes into a large mixing bowl using the large holes of a box grater. Add cheese and toss to blend. Season mixture with salt and pepper and mix in egg.
Using a measuring tablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop into a 1/2″ thick round patty and dredge lightly on both sides in flour.
Heat olive oil over medium-high heat in a a large frying pan. In batches of 6-8 pieces, place cakes in hot oil and cook 1-2 minutes per side, or until lightly browned. Drain on paper towels.
Whisk sauce ingredients together in a small bowl and serve with warm potato cakes.

Nutritional Facts for Sage Derby Potato Cakes With Sour Cream Dip

Serving Size: 1 (98 g)

Servings Per Recipe: 8

Amount Per Serving
% Daily Value
Calories 264.9

Calories from Fat 187
70%
Total Fat 20.8 g
32%
Saturated Fat 5.2 g
26%
Cholesterol 40.7 mg
13%
Sodium 464.0 mg
19%
Total Carbohydrate 16.3 g
5%
Dietary Fiber 1.2 g
4%
Sugars 0.6 g
2%
Protein 3.6 g
7%

Jalapeño Poppers

January 29, 2012 at 3:54 PM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb, vegetables | 1 Comment
Tags: Bake, Cheddar, Cheddar cheese, Cooking spray, Flour, Monterey Jack, Refried beans, Scallion

I’ll be passing along some healthy and easy to fix Super Bowl Party food through out the week.

Jalapeño Poppers

12-18 poppers

Ingredients

12-18 whole fresh Jalape
1 cup nonfat Refried Beans
1 cup shredded Monterey Jack or 2% extra-sharp Cheddar cheese
1 Scallion, sliced
1 teaspoon Sea Salt, divided
1/4 cup All-Purpose Flour
2 large eggs or 1/2 Cup Egg Beaters
1/2 cup fine Cornmeal
Extra Virgin Olive Oil or Pam w/ Olive Oil Cooking Spray

Preparation

* Make a small slit on one side of each pepper. Place the peppers in a large microwave-safe dish. Cover and microwave on High until just softened, about 5 minutes.
* Meanwhile, combine refried beans, cheese, scallion and 1/2 teaspoon salt in a small bowl.
* When the peppers are cool enough to handle, scrape out the seeds with a small spoon (a 1/4-teaspoon measuring spoon works well). Fill each pepper with about 1 tablespoon of the bean filling, or until the pepper is full but not overstuffed (the amount will depend on the size of the pepper). Close the pepper around the filling.
* Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
* Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine cornmeal and the remaining 1/2 teaspoon salt in a third shallow dish. Roll each stuffed pepper in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the cornmeal mixture. Place the peppers on the prepared baking sheet. Generously coat all sides of each pepper with cooking spray.
*Bake for 5 minutes. Turn each pepper over and continue baking until hot and the filling starts to ooze in a few spots, about 5 minutes more.

Nutrition

Per popper : 87 Calories; 4 g Fat; 2 g Sat; 1 g Mono; 39 mg Cholesterol; 8 g Carbohydrates; 5 g Protein; 2 g Fiber; 419 mg Sodium; 119 mg Potassium

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