One of America’s Favorites – New York-Style Pizza

May 15, 2017 at 5:14 AM | Posted in One of America's Favorites | Leave a comment
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New York-style pizza from Brooklyn

New York-style pizza is a style of pizza characterized by large hand-tossed thin-crust pies, often sold in wide slices to go. It has a crust which is crisp along its edge yet soft and pliable enough beneath its toppings to be folded in half to eat. This style evolved in the U.S. from a type that originated in New York City in the early 1900s, and today refers to the style of pizza eaten in the states of New York, New Jersey, and Connecticut. This style of pizza is similar to the original Italian version. Regional variations exist throughout the Northeast and elsewhere in the U.S.

 

 

 

Slices of New York-style pizza to-go topped with pepperoni

The first pizzeria in the United States of America was founded by Gennaro Lombardi in New York City’s Little Italy in 1905. An immigrant pizzaiolo from Naples, he opened a grocery store in 1897; eight years later, it was licensed to sell pizza by New York State. An employee, Antonio Totonno Pero, began making pizza, which sold for five cents a pie. Many people, however, could not afford a whole pie and instead would offer what they could in return for a corresponding sized slice,[citation needed] which was wrapped in paper tied with string. In 1924, Totonno left Lombardi’s to open his own pizzeria on Coney Island, called Totonno’s.

The original pizzerias in New York used coal brick ovens and baked their pizza with the cheese on the bottom and sauce on top.[citation needed] By 2010, over 400 pizza restaurants existed in New York City, with hundreds more of varied cuisine also offering the dish.

 
New York-style pizza is traditionally hand-tossed, consisting in its basic form of a light layer of tomato sauce and dry,

New York-style pizza with various toppings

grated, full-fat mozzarella cheese; additional toppings are placed atop the cheese. Pies are typically around 18 inches in diameter, and commonly cut into 8 slices. These large wide slices are often eaten as fast food or a “street snack” while folded in half from the crust, as their flexibility sometimes makes them unwieldy to eat flat. Folding the slice also allows it to be eaten with one hand.

New York-style pizza gets its distinguishing crust from the high-gluten bread flour with which it is made. Minerals present in New York City’s tap water supply are also credited with giving the dough in metro area pies their characteristic flavor. Some out-of-state pizza makers even transport the water cross-country for the sake of authenticity.

 

Typical condiments include dried oregano, dried basil, grated Parmesan cheese, garlic powder, and dried red chili pepper flakes.
New York-style pizza is most prevalent in New York, New Jersey, and Connecticut, but can be found throughout the Northeastern region and beyond. Outside this area, many pizzas described as “New York style,” including those of major pizza chains such as Pizza Hut, generally do not fall within the variations commonly accepted as genuine in its native area.

 

Low-Carb Chicken Recipes

May 6, 2017 at 5:21 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Low-Carb Chicken Recipes. Delicious and Diabetic Friendly Chicken Recipes including recipes like; Chicken with Mozzarella, Pineapple-Chicken Stir-Fry, and Ginger Chicken Kabobs. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Low-Carb Chicken Recipes
It’s easy to rally the family around a delicious chicken dinner. These recipes are so full of flavor that no one will know that they’re low-carb!

 

 

Chicken with Mozzarella

This recipe requires that you pound the chicken breasts to flatten them, but take care not to pound them so hard that you tear the flesh, making holes through which the delicious filling can escape…….

 
Pineapple-Chicken Stir-Fry

To give this stir-fry a little extra flair, serve with a little aromatic jasmine or basmati rice……

 
Ginger Chicken Kabobs

To snip cilantro or any fresh herb in a flash, put the leaves in a glass measuring cup and use kitchen shears to snip them into tiny pieces……..

 
* Click the lnk below to get all the Low-Carb Chicken Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/chicken/low-carb-chicken-recipes

Kitchen Hint of the Day!

May 5, 2017 at 5:31 AM | Posted in Kitchen Hints | Leave a comment
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Kick up those Scrambled Eggs in the morning……

 
Eggs can be scrambled with onions, peppers, and tomatoes, but they can also be scrambled with spinach or kale. A sprinkle of cheese can do wonders and I like using leftover chili.

Seasoned Gulf Coast Grouper w/ Creamy Cheddar Pasta

May 3, 2017 at 4:57 PM | Posted in Bear Creek Products, fish | 2 Comments
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Today’s Menu: Seasoned Gulf Coast Grouper w/ Creamy Cheddar Pasta

 

 

 

For Breakfast I’m having a toasted Healthy Life Whole Grain English Muffin, topped with Smucker’s Sugar-Blackberry Jam, and as every morning, a cup of Bigelow Decaf Green Tea. After Breakfast I headed out to do some grocery shopping. Another windy day and a high in the low 60’s. Went to Meijer and then swung by the Kroger up the road for a couple of items. They are expanding the Meijer here in West Chester. It’s a huge store already but they are putting in a lot of upgrades. Should be even nicer when done. After Breakfast did a few chores around the house. For Dinner tonight its Seasoned Gulf Coast Grouper w/ Creamy Cheddar Pasta.

 

I love this Florida Gulf Coast Grouper my friends keep bringing me back 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 Seafood 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 Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 minutes per side until golden brown. Grouper is so meaty and flavorful. Love Fish and Love this Grouper!

 

To go with my Fried Grouper I prepared some Bear Creek Creamy Cheddar Pasta Mix. I had tried this a while back and loved it! I’ve also had the Bear Creek Potato Soup Mix, Navy Bean Soup Mix, Minestrone, and Creamy Chicken Pasta, which all were excellent! To prepare it; Grabbed a 2 quart sauce pan, added 4 cups of water. Heated to a rolling boil. Whisked in the Pasta and Sauce Mix. Brought the mixture back to a rolling boil. Reduced the heat to a medium boil and cooked for 15 minutes, stirring occasionally.

 

 

Removed from the heat and let it sit for 8 minutes. The Sauce thickened up beautifully as it cooled. Another excellent product from Bear Creek. Really enjoy these all these Products! I seasoned the Pasta with just a little sea Salt and Ground Black Pepper. The Pasta and Catfish make a great pairing! For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

 

 

 

 

 
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
Bear Creek Creamy Cheddar Pasta Mix

 

 

High in the heber valley of the wasatch mountains, bear creek country kitchen began with one goal in mind: deliver great hearty homestyle dishes that the whole family will enjoy. Using the same qualities that you find in our soups, bear creek now presents delicious pasta dishes with hearty pastas, quality cheeses and tasty vegetables, all in rich and flavorful sauces. Just add water and in minutes you can serve a delicious pasta dish that will satisfy every appetite in your family.

Hearty rotini pasta in a rich, creamy cheddar sauce. 4 one cup servings. Great taste! Just add water. Cooks in 12 minutes. High in the Heber Valley of the Wasatch Mountains, Bear Creek Country Kitchens began with one goal in mind: Deliver

Nutrition Facts
Serving Size1 CUP PREPARED
Servings Per Container 4.0
Amount Per Serving
Calories 360 Calories
Calories From Fat 80 Calories
% Daily Value
Total Fat 9.0 g 14.0
Saturated Fat 3.5 g 18
Trans Fat 0.50 g
Cholesterol 5 mg2
Sodium 890 mg 37
Total Carbohydrate 49.0 g 16.0
Dietary Fiber 1.00 g 4.00
Sugars 5 g
Protein 9.0 g
http://www.bearcreekcountrykitchens.com/pasta.php

“Meatless Monday” Recipe of the Week – Eggplant Rollatini

May 1, 2017 at 5:14 AM | Posted in Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Eggplant Rollatini. Eggplant rolls stuffed with cheese and baked in marinara sauce. It’s from the CooksRecipes website. The Cooks site has recipes that will please all tastes and cuisines. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Eggplant Rollatini

Eggplant rolls, filled with a savory mixture of three Italian cheeses and capers, and baked in marinara sauce.

Recipe Ingredients:

1 large eggplant
4 tablespoons extra virgin olive oil
Salt and ground black pepper to taste
About 1 cup all-purpose flour
1 (12-ounce) container ricotta cheese
4 ounces mozzarella cheese cut into 1/2-inch cubes
2 tablespoons freshly grated Parmesan cheese
1/4 cup fresh basil chopped
1 tablespoon capers
1 (16-ounce) jar marinara sauce

Cooking Directions:

1 – Cut eggplant lengthwise in slices. Salt lightly and allow to sit for about 30 minutes. Rinse slices and pat dry with paper towel.
2 – Preheat oven to 350°F (175°C).
3 – Heat olive oil in a non-stick skillet. Season eggplant and dip in flour. Sauté till golden brown and drain on paper towels.
4 – In a bowl, mix together the ricotta, mozzarella, basil and capers. Season with salt and pepper. Place several tablespoons of filling on one end of the eggplant slices then roll up and secure with wooden picks.
5 – In a lightly greased casserole dish, spread about 1/4 cup of the marinara sauce. Place rollatini in dish and cover with remaining sauce. Bake for about 40 minutes.
Makes 4 servings.
http://www.cooksrecipes.com/mless/eggplant-rollatini-recipe.html

Delicious Diabetic Casserole Recipes

April 27, 2017 at 5:36 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Delicious Diabetic Casserole Recipes. Diabetic Friendly Casserole dishes like; Greek Tuna Casserole, Popover Pizza Casserole, and Gnocchi Meatball Bake. Find these and more all on the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Delicious Diabetic Casserole Recipes
Casseroles are one-dish wonders that are easy to make and can be full of nutritious food combinations, like the ones in this best-ever diabetic casserole recipe collection.

 

 

Greek Tuna Casserole

This fresh twist on tuna-noodle casserole features orzo pasta, eggplant, artichokes, and feta cheese. Enjoy a 1-cup serving for just 24 grams of carb and 239 calories……

 
Popover Pizza Casserole

This is the perfect recipe to sneak in veggies. With this dish’s pizza sauce, mozzarella cheese, and popover topping, picky eaters will be too distracted by the yummy pizza taste to notice……

 
Gnocchi Meatball Bake

This potato gnocchi and meatball casserole is the ultimate when it comes to Italian comfort food. Each bite is even more comforting when you know a serving has only 217 calories and 25 grams of carb…….

 
* Click the link below to get all the Delicious Diabetic Casserole Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/delicious-diabetic-casserole-recipes

Soup Special of the Day!………Cheesy Cauliflower Soup

April 23, 2017 at 5:48 AM | Posted in Diabetic Gourmet Magazine, Soup Special of the Day | Leave a comment
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This weeks Soup Special of the Day is Cheesy Cauliflower Soup. This one combines Cauliflower, Green Onions, Chicken Broth, Roasted Red Peppers, and more! The recipe is off the Diabetic Gourmet Magazine which has a fantastic selection of Diabetic Friendly Recipes along with Diabetes News and Tips. So check the site out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Cheesy Cauliflower Soup

Ingredients

1 tablespoon olive oil
1 cup chopped green onion
4 cups chicken broth
2 packages (8 ounces each) fresh cauliflowerets
1/4 cup all-purpose flour
1-1/2 cups shredded pepper-Jack cheese (6 ounces)
1/4 cup roasted red peppers
1/2 teaspoon salt (optional)
1/4 teaspoon hot-pepper sauce
Directions

* Heat oil in a large saucepan over medium heat. Add green onions and saute about 3 minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender.
* Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, 2-3 minutes or until soup is thickened.
* Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using and hot-pepper sauce, breaking up red peppers with a wooden spoon.
Nutritional Information (Per Serving)
Calories: 294
Protein: 15g
Fat: 15g
Carbohydrates: 14g
http://diabeticgourmet.com/recipes/html/82.shtml

Homemade Pizza Recipes

April 23, 2017 at 5:47 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Homemade Pizza Recipes. Make Pizza Night a healthier night with these Diabetic Friendly Pizza Recipes! Delicious Pizza Recipes including; Goat Cheese Pizza, Pesto Shrimp Pizza, and Pizza Bites. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Homemade Pizza Recipes
Pizza doesn’t have to be guilt-by-the-slice. Feel good about eating your favorite comfort food with these homemade pizzas and calzones. Whether featuring homemade pizza dough or light, convenient substitutes like pitas, tortillas, or lettuce, all of our healthy pizza recipes are delicious and diabetes-friendly.

 

 

Goat Cheese Pizza

Top a hearty premade crust with just six ingredients for an easy dinner bursting with fresh flavor. We swapped traditional mozzarella for crumbled goat cheese to give the low-carb pizza unexpected richness…….

 
Pesto Shrimp Pizza

For this unique, low-carb flatbread dinner, start by making homemade pizza dough, then substitute tangy pesto for traditional red sauce and shrimp for Italian sausage……

 
Pizza Bites

Transform your everyday sandwich rolls into perfectly portioned pizzas. Each sausage pizza has only 105 calories and 13 grams of carb — making one pizza a tasty appetizer or two pizzas a satisfying dinner……….

 
* Click the link below to get all the Homemade Pizza Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/homemade-pizza-recipes

Healthy Spring Soup Recipes

April 20, 2017 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Spring Soup Recipes. Delicious and healthy Soup Recipes like; Ravioli and Vegetable Soup, Cream of Mushroom and Barley Soup, and Cheddar Cauliflower Soup. Find them all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

 

 

Healthy Spring Soup Recipes
Find healthy, delicious spring soup recipes, from the food and nutrition experts at EatingWell.

 

 

 

Ravioli and Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or whole-grain ravioli in the refrigerated or frozen section of the supermarket. Tortellini can be used instead of ravioli as well. Recipe by Nancy Baggett for EatingWell……

 
Cream of Mushroom and Barley Soup
This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley………

 
Cheddar Cauliflower Soup
Start your meal off with a bowl of this satisfying, easy cheesy cauliflower soup…….

 

 
* Click the link below to get all the Healthy Spring Soup Recipes
http://www.eatingwell.com/recipes/19801/seasonal/spring/soup/

Wild Idea Buffalo Recipe of the Week – Pasta alla Carrettiera with Italian Buffalo Meatballs

April 19, 2017 at 5:35 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the week is Pasta alla Carrettiera with Italian Buffalo Meatballs. Using 1 pound package Wild Idea Italian Buffalo Sausage. Take your Spaghetti and Meatballs to new level with this recipe. It’s from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/

 

 

Pasta alla Carrettiera with Italian Buffalo Meatballs (serves 4)
This dish is named after the people who drove food and wine carts in Italy. It is a slightly spicy red sauce, with garlic and basil, and is typically served over a thicker style of pasta. My favorite rendition of this dish also had hints of parsley and mint, which made for lingering, memorable flavors. After a little research, and substituting a few of the more difficult to find ingredients with like alternatives, I thought I might be able to come close to duplicating it. The only thing missing was Wild Idea’s artisan, Italian Buffalo Sausage, and I knew just where to go for that. This simple dish is packed with flavor and very easy to prepare. The perfect solution, for a stress free, delicious dinner!

 

 

Ingredients:
1 – 1 pound package Wild Idea Italian Buffalo Sausage
3 – tablespoons olive oil
3 – cloves garlic, about 1 tablespoon
½ – teaspoon chili flake, or pepperoncino (dried Italian chili pepper)
½ – cup basil, finely chopped
2 – tablespoons parsley, finely chopped
1 – tablespoon mint, finely chopped
1 – 28 ounce can whole *San Marzano Tomatoes, flash processed, *they’re the best
1 – teaspoon salt
2 – teaspoons sugar
1 – lemon, juiced, about ¼ cup
1 – cup freshly grated, Parmigiano Reggiano, or Porcini cheese
1 – 12 ounce box of Casarecce pasta, Pici pasta, or thick Spaghetti, cooked el dente, reserve 1 cup pasta water

Preparation:
1) Divide Wild Idea Italian Buffalo sausage into 24 pieces and roll into meatballs. Pour one of the tablespoons of olive oil on a baking sheet and roll the meatballs in the oil. Cover and set-aside until you are ready to broil.
2) In a saucepan over medium heat, heat the remaining tablespoons of olive oil. Add the garlic, and toss or stir regularly, until tender, about 3 minutes.
3) Add the basil, parsley, and half of the mint to the pan. Sauté and stir for 1 minute.
4) Add the tomatoes, salt, sugar and lemon juice and stir to incorporate. Bring to a gentle boil, cook for 5 minutes and then add the remaining mint. *Sauce can be made ahead and reheated.
5) During step 4, or right before serving, place the prepped bison meatballs on the second rack from the top of a preheated broiler, and broil the meat balls for about 5 minutes or until nicely browned.
6) Simultaneously bring the reserved pasta water to a boil. Add the prepared pasta, and toss to reheat.
7) Drain pasta, transfer to a bowl and add ½ cup of the grated cheese. Toss to incorporate.
8) Place desired amounts of pasta on to plates and cover with ¾ cup or desired amount of sauce. Serve with the hot Italian Bison meatballs and garnish with remaining grated cheese and additional fresh herbs. Delizioso!
http://wildideabuffalo.com/2015/pasta-alla-carrettiera-with-buffalo-meatballs/

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