Healthy Grilled Pizza Recipes

July 13, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Grilled Pizza Recipes. Delicious and Healthy Grilled Pizza Recipes with recipes like; Southwestern Steak Pizza, Farmstand Pizza, and Sausage, Mushroom and Pesto Grilled Pizza. Find these recipes and much more all at the EatingWell website. Plus don’t forget to subscribe to one of my favorite Food Magazines, the EatingWell Magazine. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Grilled Pizza Recipes
Find healthy, delicious grilled pizza recipes, from the food and nutrition experts at EatingWell.

Southwestern Steak Pizza
Flank steak, black beans, and cilantro bring a Southwestern flair to these individual pizzas……..

Farmstand Pizza
Using premade pizza crusts means this dinner can be on the table in just 30 minutes. The vegetable sauce is prepared on the stove and the pizzas are finished up quickly on the grill…….

Sausage, Mushroom and Pesto Grilled Pizza
Healthy homemade sausage-and-mushroom pizza in the comfort of your backyard? Yes, please. All you need for a Naples-worthy pie is a hot grill, store-bought pizza dough and easy prepared ingredients. Serve with a glass of Chianti……….

* Click the link below to get all the Healthy Grilled Pizza Recipes
http://www.eatingwell.com/recipes/19016/main-dishes/pizza/grilled/

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Kitchen Hint of the Day!

July 9, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Kitchen Hint of the Day! TUESDAY

Just Cheesy…………….

When Grating Cheese – For easier shredding, put the cheese first in the freezer for thirty minutes.

Healthy Macaroni and Cheese Recipes

July 4, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Macaroni and Cheese Recipes. Delicious Comfort Food and Healthy Macaroni and Cheese Recipes with recipes like; Jalapeño Popper Mac and Cheese Bites, Mile-High Beefy Mac and Cheese, and Mile-High Beefy Mac and Cheese. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Macaroni and Cheese Recipes
Find healthy, delicious macaroni and cheese recipes, from the food and nutrition experts at EatingWell.

Jalapeño Popper Mac and Cheese Bites
When you’re craving jalapeño poppers and mac and cheese and you want to eat with your hands, these easy cheesy bites—which are baked in a mini muffin tin—are just the ticket. Serve them as part of a family-friendly dinner or put out a platter for a casual party. A crispy breadcrumb topping provides a wonderful contrast to the creamy mac and cheese, while the optional fresh parsley and pickled jalapeño garnishes add a nice color contrast and bright flavor………

Cheesy Chipotle-Cauliflower Mac
You’ll barely notice the cauliflower in this comforting skillet pasta—it’s pureed and mixed into the creamy cheese sauce……………..

Mile-High Beefy Mac and Cheese
This one-dish meal is a combination of two favorites—hamburgers and macaroni and cheese. Add in some broccoli and carrots and a creamy cheese sauce and you’ve got a meal the whole family will appreciate……………..

* Click the link below to get all the Healthy Macaroni and Cheese Recipes
http://www.eatingwell.com/recipes/20698/ingredients/pasta-noodle/pasta-by-shape/macaroni/macaroni-and-cheese/

Healthy Stuffed Chicken Breast Recipes

June 23, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Stuffed Chicken Breast Recipes. Find Delicious and Healthy Stuffed Chicken Breast Recipes like; Provolone and Olive Stuffed Chicken Breasts, Jalapeño-Popper Stuffed Chicken, and Hasselback Caprese Chicken. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Stuffed Chicken Breast Recipes
Find healthy, delicious stuffed chicken breast recipes, from the food and nutrition experts at EatingWell.

 

Provolone and Olive Stuffed Chicken Breasts
This is an elegant dish. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout…………….

Jalapeño-Popper Stuffed Chicken
Stuff all the flavors of fried jalapeño poppers into a creamy filling for stuffed chicken breasts. This healthy baked chicken recipe is great with a side of green beans for an easy dinner…….

Hasselback Caprese Chicken
Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with each bite. This quick one-pan high-protein and veggie-packed dinner is easy to make and the whole family will love it……………..

 

* Click the link below to get all the Healthy Stuffed Chicken Breast Recipes
http://www.eatingwell.com/recipes/20647/ingredients/meat-poultry/chicken/main-dish/stuffed/chicken-breast/

Healthy Summer Side Dish Recipes

June 20, 2019 at 6:01 AM | Posted in Uncategorized | Leave a comment
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From the EatingWell website and Magazine its Healthy Summer Side Dish Recipes. Delicious and Healthy Summer Side Dish Recipes with recipes including; Smashed Root Vegetables with Mustard Vinaigrette, Herbed Orzo, and Sweet Corn Polenta with Bell Pepper and Tomato Salad. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Summer Side Dish Recipes
Find healthy, delicious summer side dish recipes, from the food and nutrition experts at EatingWell.

Smashed Root Vegetables with Mustard Vinaigrette
Smashing vegetables creates cracks that soak up this savory vinaigrette for an easy and super-flavorful veggie side dish. You can try this technique with other root vegetables, such as parsnips and celery root, as well……………

Herbed Orzo
Orzo may look like rice, but it’s actually a type of pasta. In this quick side dish recipe, it’s served with cherry tomatoes and feta cheese and is flavored with citrus and herbs……….

Sweet Corn Polenta with Bell Pepper and Tomato Salad
Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top…………

* Click the link below to get all the Healthy Summer Side Dish Recipes
http://www.eatingwell.com/recipes/19808/seasonal/summer/sides/

One of America’s Favorites – Omlets

June 17, 2019 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Plain omelette with garnish

In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or egg whites are beaten, sometimes with a small amount of milk, cream, or water.

The fluffy omelette is a refined version of an ancient food. According to Alan Davidson, the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homelaicte d’oeufs, Olivier de Serres an amelette, François Pierre La Varenne’s Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784).

According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper, and thought it was a culinary delight. He then ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.

On March 19, 1994, the largest omelette (128.5 m2, 1,383 sq ft) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but was subsequently overtaken by another, weighing 2,950 kilograms (6,500 lb), made by the Canadian Lung Association at the Brockville Memorial Centre in Brockville, Ontario, Canada, on May 11, 2002. In turn, that record was surpassed on August 11, 2012, by an omelette cooked by the Ferreira do Zêzere City Council in Santarém, Portugal. This record-breaking omelette weighed 6,466 kg (14,255 lb), and required 145,000 eggs and a 10.3-metre (34 ft) diameter pan.

An omelette foldover

Variations
* Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper
* A Chinese omelette can be egg foo yung or an oyster omelette.
* A Denver omelette, also known as a Southwest omelette or Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings. Often served in the Southwestern United States, this omelette sometimes has a topping of cheese and a side dish of hash browns or fried potatoes.
* A Hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, California, during the gold rush.
* An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, which reside exclusively in the yolk portion of an egg.
* The French omelette is smoothly and briskly cooked in an extremely hot pan specially made for the purpose. The technique relies on clarified butter (to ensure a high smoke point) in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes or tarragon, chervil, parsley and chives) or chopped onions.
* A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittata are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.

Denver omelette served with hash browns and English muffin

* The Spanish tortilla de patatas, or tortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced potatoes sautéed in cooking oil. It often includes sliced onions (tortilla de patata con cebolla) and less commonly other additional fillings, such as cheese, bell peppers, and cooked diced ham.
* In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes, sugar and water, and cooked in a special rectangular frying pan. The omelette is cooked by frying a thin layer of egg mixture and then rolling it up quickly with a pair of chopsticks to form a sausage shape in one end of the pan. Another thin layer of egg is then added to the bottom of the pan and is again rolled, with the original rolled, cooked egg at the centre, over to the other end of the pan. This is repeated until all the egg has been used up, resulting in a dense cylindrical omelette containing many thin layers. This is then squeezed into a rectangular or circular cross-section using a sushi mat, and sliced into segments for serving. Omelette (pronounced omuretsu) can mean a Western omelette. Omurice (from the English words “omelette” and “rice”) is an omelette filled with rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling.
* In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว (khai meaning “egg”, and chiao meaning oil-fried), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is usually served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is khai yat sai, literally “eggs filled with stuffing”.
* In Parsi cuisine, an omelette is called Pora which consists of eggs, onion, tomato, green chillies, coriander leaves. Usually had for breakfast with Indian/Irani tea and bread.

 

Kitchen Hint of the Day!

June 11, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Low Carb Snacks……….

Going low carb but still want snacks……Make them protein-rich. Hard-boiled eggs, slices of hard cheese, a handful of nuts. Also drink 8 to 12 eight-ounce glasses of water a day to flush toxins from your body.

Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese

June 9, 2019 at 6:42 PM | Posted in Aunt Millie's, fish, Stouffer's | 2 Comments
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Today’s Menu: Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese

 

 

For Breakfast this morning I Scrambled 2 Eggs, topped them with Sargento Reduced Fat Shredded Sharp Cheddar Cheese and Ortega Smokey Chipotle Taco Sauce. I also toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread topping the toast with Smucker’s Sugar Free Blackberry Jam. And as always a cup of Bigelow Decaf Green Tea. Passing Showers and 74 degrees out today. My allergies seem to be a little better today! Went to home Depot and picked up some grass seed and fertilizer. Well my small garden is in full bloom. I have 2 Strawberry plants, 3 Tomato plants, 2 Bell Pepper plants, 2 Jalapeno plants, and a Thai Pepper plant. Not a lot going on today. For Dinner tonight I prepared a Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese.

 

 

 

 

I love my Fish and Seafood, especially this Florida Gulf Coast Grouper. Thanks again to my friends that keep bringing me the Grouper up from Florida! I had a fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Lemon Pepper Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun.

 

 

 

 

To go with Fish Sandwich I prepared a Stouffer’s Classic Mac and Cheese Mac Cup. Just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

 

 

 


Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious Stouffer’s Mac and Cheese.

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup

It’s Pizza Tonight from Domino’s

June 3, 2019 at 6:41 PM | Posted in pizza | 2 Comments
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Today’s Menu: Kitchen Closed – It’s Pizza Tonight from Domino’s

 

Just a cup of Bigelow Decaf Green Tea for Breakfast. Mostly Sunny and 72 degrees out today. We went to pick up the vacuum at repair shop and then I dropped Mom off back at home and went to the Bank and ran an errand. Back home as I was coming down the street I seen a neighbor run over to our house. I pulled up and Mom had tripped and fell in the driveway. I didn’t want to move her because she said her shoulder and left hip were hurting. I called 911 and they were here in about 5 minutes or so. They got her up and sat her in a chair. She had bruises on left arm and a scrape on her left knee. She wouldn’t go the hospital so they helped her into the house. Our 911 Responders in this area are the best, thank you guys! They told me to call them back and they would take her to the hospital if needed. She’s sore but doing good and nothing broken! So anyway not a lot of time to cook so she said she would like to have a Pizza.

 

 

 

 

So Pizza it was and my Dinner was put on hold. I ordered Mom’s favorite, Domino’s Hand Tossed Pizza Large with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, and Black Olives, Green Olives. First Pizza in a while, and it was over due! As always the Pizza arrived on time, hot and delicious! I had a Caffeine Free Diet Coke to drink. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Sprite Zero to drink. The Kitchen reopens tomorrow! Take care all.

 

 

 

 

 

 

 


Domino’s Medium (12″) Hand Tossed Pizza
Whole: Cheese, Pepperoni, Italian Sausage, Green Olives, Black Olives, Mushrooms, Robust Inspired Tomato Sauce.
https://www.dominos.com/en/index.jsp

One of America’s Favorites – Lasagne

June 3, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Baked meat lasagne

Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese. Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions.

Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick. Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended.

The traditional lasagne of Naples, lasagne di carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. Lasagne al forno, layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, is traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavoured with wine, garlic, onion, and oregano. In all cases, the lasagne is oven-baked (al forno).

Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat.

Emilia-Romagna’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and a commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilia-Romagna and its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely ground pork and beef, celery, butter, and tomatoes.

Slice of lasagne with green salad and red cherry tomatoes

In Ancient Rome, there was a dish similar to a traditional lasagne called lasana or lasanum (Latin for ‘container’ or ‘pot’) described in the book De re coquinaria by Marcus Gavius Apicius, but the word could have a more ancient origin. The first theory is that lasagne comes from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips. The word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread baked for the holiday Clean Monday.

Another theory is that the word lasagne comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning ‘trivet’, ‘stand for a pot’ or ‘chamber pot’. The Romans borrowed the word as lasanum, meaning ‘cooking pot’. The Italians used the word to refer to the cookware in which lasagne is made. Later, the food took on the name of the serving dish.

Another proposed link, or reference, is the 14th-century English dish loseyn as described in The Forme of Cury, a cookbook prepared by “the chief Master Cooks of King Richard II”, which included English recipes as well as dishes influenced by Spanish, French, Italian, and Arab cuisines. This dish has similarities to modern lasagne in both its recipe, which features a layering of ingredients between pasta sheets, and its name. An important difference is the lack of tomatoes, which did not arrive in Europe until after Columbus reached America in 1492. The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioli, while the earliest cookbook found with tomato recipes was published in Naples in 1692, but the author had apparently obtained these recipes from Spanish sources.

As with most other types of pasta, the Italian word is a plural form: lasagne meaning more than one sheet of lasagna, though in many other languages a derivative of the singular word lasagna is used for the popular baked pasta dish. Regional usage in Italy, when referring to the baked dish, favours the plural form lasagne in the north of the country and the singular lasagna in the south. The former, plural usage has influenced the usual spelling found in British English, while the southern Italian, singular usage has influenced the spelling often used in American English.

 

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