Kitchen Hint of the Day!

January 15, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cooking Chicken……………….

Covered chicken takes longer to cook in the oven than uncovered chicken. When frying, grilling, broiling, or sautéing chicken, remove pieces as they get done to avoid overcooking while finishing other pieces. White meat and smaller pieces, such as breasts and wings, will get done faster than dark meat pieces, such as legs and thighs.

One of America’s Favorites – Booyah (stew)

January 13, 2020 at 6:02 AM | Posted in One of America's Favorites | 4 Comments
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American-style booyah stew

Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick stew, believed to have originated in Belgium, and made throughout the Upper Midwestern United States. Booyah can require up to two days and multiple cooks to prepare; it is cooked in specially designed “booyah kettles” and usually meant to serve hundreds or even thousands of people. The name can also refer to a social event surrounding the meal.

In cooking booyah, one makes a base or broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are popular varieties of meat for booyah (with all three often in the same kettle), with vegetables such as carrots, peas, onion, and potatoes also in the mix. A wide variety of seasonings are used, sometimes lowered into the kettle in a cheesecloth bag. Typical large-scale booyah kettles can hold more than 50 US gallons and are made from steel or cast iron to withstand direct heat and the hours (or days) of cooking.

The term “booyah” may be a variant of “bouillon”. It is thought to have derived from the French language words for “boil” (bouillir) and “broth” (bouillon). The spelling with an H has been attributed to phonetic spelling by Wallonian immigrants from Belgium. The Dictionary of American Regional English attributes the term to French Canadian immigrants; others attribute it to a derivation from the Provençal seafood dish bouillabaisse.

An article in the Green Bay Press-Gazette on October 29, 1976, speculating on the origin of the spelling and related fundraiser event, reads:

Booyah seasoned with peas, granulated vegetables and chicken

Lester (Rentmeester) relates recollections of his schoolteacher father, Andrew, probably the “pioneer” of the word “booyah” . “At the old Finger Road School where he taught, funds were always in short supply,” he recalls. “So my father hit on the idea of a community picnic to raise money for the school. He went around to parents and neighbors, gathering up beef and chickens for the traditional Belgian soup that would be the main dish at the benefit affair. And he also went down to the office of the old Green Bay Gazette, looking for publicity.” The writer handling the news of the benefit picnic, so the story goes, asked what would be served. “Bouillon—we will have bouillon,” came the reply, with the word pronounced properly in French. “The young reporter wrote it down as he heard it,” Rentmeester relates. “It came out ‘booyah’ in the paper. It was booyah the first time it was served at Holy Martyrs of Gorcum Church—an affair my father also originated–and that’s what people have called it ever since.”

A November 19, 2015, Press-Gazette article repeats Rentmeester’s claim but also suggests that the dish “could have erupted as a tradition in multiple places at once”. The article notes that there are several variations on the name “booyah” around the Upper Midwest that “appear to be attempts to phonetically manage the hard-to-spell word ‘bouillon’, and they all are pronounced roughly the same”.

Booyah is still made in northern and northeastern Wisconsin, Minnesota, and Michigan’s Upper Peninsula at county fairs, VFW gatherings, at booyah cooking contests, and in smaller amounts at private gatherings. In a 2018 article in the Post Crescent, Booyah was reportedly sold at church and other non-profit fundraisers for $20 (U.S. dollar) per gallon. The Green Bay Booyah baseball team was named after the stew.

 

Diabetic Low-Cholesterol Recipes

January 11, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Diabetic Low-Cholesterol Recipes. Find Delicious and Healthy Diabetic Low-Cholesterol Recipes with recipes including Southwest Black-Bean Pasta Salad Bowls, Instant Pot Chicken Breast, and Instant Pot “Corned” Beef and Cabbage. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Diabetic Low-Cholesterol Recipes
Find healthy, delicious diabetic low-cholesterol and hearth-healthy recipes, from the food and nutrition experts at EatingWell.

Southwest Black-Bean Pasta Salad Bowls
Meal-prep a week’s worth of delicious and satisfying high-fiber lunches with just 5 simple ingredients and 20 minutes. In this Southwestern-style pasta salad, we’re using pasta made with black beans to bump up the fiber to an impressive 14 grams per serving. Paired with seasoned chicken strips and a flavorful corn salad, this meal-prep lunch is one you’ll get excited for. We love going to Trader Joe’s for fast shortcut ingredients like these…………………..

Instant Pot Chicken Breast
Use this Instant Pot chicken breast recipe any time you need cooked chicken on hand. Cooking chicken breasts in your Instant Pot (or other multicooker) is an easy, hands-off way to enjoy chicken during the week for easy lunches and dinners. Slice chicken for a salad, or shred and use in your favorite chicken salad recipe. This recipe calls for the dried seasoning blend of your choice, so you can vary the basic recipe according to what you want to make. For example, use Italian seasonings to make chicken for a Mediterranean-style salad or choose to cook the chicken breast with chili powder for tacos, nachos or chicken chili……………………………

Instant Pot “Corned” Beef and Cabbage
In this healthy corned beef and cabbage recipe, we cut back the sodium but kept the classic flavor profile of this St. Patrick’s Day staple. An Instant Pot (or other multicooker) tenderizes the beef quickly, making this easy to pull off even on a weeknight………………………

* Click the link below to get all the Diabetic Low-Cholesterol Recipes
http://www.eatingwell.com/recipes/23006/health-condition/diabetic/low-cholesterol/

Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries

January 10, 2020 at 6:38 PM | Posted in Boar's Head, chicken, Ore - Ida | Leave a comment
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Today’s Menu: Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries

 

 

 

For Breakfast this morning I made a Egg White Ham and Cheese Omelet. I used Egg Beater’s Egg Whites, Meijer Diced Ham,  and Sargento Off the Block Sharp Cheddar Cheese. I also toasted a slice of Aunt Millie’s Light Whole Grain Bread topped with I Can’t Believe It’s Not Butter. I also had a cup of Bigelow Decaf Green Tea. It’s one rainy day out there today. Rain and 59 degrees out today. House cleaned today, ran the vacuum and dusted. Then straightened up the pantry. For Dinner tonight a Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie w/ Baked Fries.

 

A Chicken, Bacon, Vermont Cheddar Cheese, Honey Mustard and Lettuce Hoagie sure sounded goods for Dinner tonight! I have seen a few on cooking shows recently and just thought it was time to have one. I’ll need a package of Thin Cut Chicken Breasts, Boar’s Head Vermont Cheddar, French’s Honey Mustard, Butter Lettuce, and a Meijer Perfection Wheat Mini Hoagie Bun.

 

 

 

 

I bought a package of Katie’s Best Thin Sliced Chicken Breasts at Meijer a day ago and I’ll be using those. To prepare them, this morning I removed a couple of them from the package and froze the remainder. I put the Chicken in a large Hefty Plastic Bag and added Buttermilk and Frank’s Hot sauce to bag. Squeezed the bag together making sure to fully cover both Chicken Breasts and sat the bag in the fridge to marinate until ready to use.

 

 

 

I turned the oven on to 400 degrees. Then to prepare the Chicken I first got a Cast Iron Skillet out. Added a 1 1/2 tablespoons of Extra Light Olive Oil to it and heated the skillet on medium heat. As the skillet was heating got the bag with Chicken marinating out of the fridge. Took the Chicken out of the bag and shook off the excess Buttermilk and Hot Sauce Marinade, I seasoned them with Salt and Pepper. I then put a couple of tablespoons of Flour, that I Seasoned with Paprika, a in pie pan and rolled the Chicken Breasts in the Flour, making sure both sides were covered with the Flour.

 

With the Cast Iron heated I added the Chicken Breasts. Cooked them 2 minutes a side and then finished them off in the oven. I flipped them over 1 more time and continued to cook them until I had a temperature reading of 165°F. As I removed them from the oven I added a slice of Boar’s Head Vermont Cheddar Cheese to them. The Chicken came out Golden Brown!

 

 

 

 

To make my Hoagie I’ll need Bacon, Vermont Cheddar Cheese (already added), Honey Mustard, Lettuce, and the Wheat Hoagie Buns. I used Smithfield Hickory Smoked Bacon that I had fried earlier this afternoon. I only needed about about 2 slices per Hoagie but as always when frying Bacon you have to double the amount you prepare because you end up eating half of what you fix!

 

 

 

 

So I split the Hoagie Buns in 1/2. On the bottom Bun I added the Honey Mustard putting a nice slathering across the Bun. I love that word slathering, it just sounds like something good is coming! So then I added the Lettuce, the Cheese topped Chicken Breast, the Bacon, and the top Bun. The Hoagie was delicious!

 

 

 

To go with Hoagie I baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

Health Benefits of Chicken Breast
Chicken breast is an excellent source of low-fat protein. Protein helps your body to maintain muscle mass and also helps you to build muscle if you are participating in a strength program. Chicken breast is also a very good source of selenium, phosphorus, vitamin B6, and niacin.

Healthy Cajun and Creole Recipes

January 8, 2020 at 6:01 AM | Posted in Eating Well | 1 Comment
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From the EatingWell website and Magazine its Healthy Cajun and Creole Recipes. Delicious and Healthy Cajun and Creole Recipes with recipes including Slow-Cooker Jambalaya, Grilled Cajun Chicken Salad, and Smoky Seafood Etouffee. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Cajun and Creole Recipes
Find healthy, delicious Cajun and Creole recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Jambalaya
This hearty jambalaya is bursting with chicken, smoked turkey sausage, and shrimp. It takes just 25 minutes to prep in the morning and then your slow cooker will work its magic and deliver a tasty meal at the end of the day……………………

Grilled Cajun Chicken Salad
A spicy rub on the chicken adds a robust complement to the cool salad greens in this low-calorie main dish………………….

Smoky Seafood Etouffee
Enjoy the flavors of Louisiana Cajun cooking with this lightened-up version of the famous shrimp and rice dish………………….

* Click the link below to get all the Healthy Cajun and Creole Recipes
http://www.eatingwell.com/recipes/19698/cuisines-regions/usa/cajun-creole/

Diabetic Lunch Recipes

January 7, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Diabetic Lunch Recipes. Healthy and Delicious Diabetic Lunch Recipes with recipes including Make-Ahead Spinach and Black Bean Burritos, Mixed Greens and Citrus Salad, and Instant Pot Chicken Soup with Root Vegetables and Barley. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Diabetic Lunch Recipes
Find healthy, delicious diabetic lunch recipes, from the food and nutrition experts at EatingWell.

Make-Ahead Spinach and Black Bean Burritos
These egg, bean and cheese burritos are designed to be made ahead and frozen. They are perfect for busy days and make a satisfying breakfast or lunch…………….

Mixed Greens and Citrus Salad
Any assortment of fresh oranges and grapefruit will work well in this easy salad recipe. If you can’t find one of each variety listed, you can use all navel oranges, or 3 navel oranges and 1 grapefruit………………

Instant Pot Chicken Soup with Root Vegetables and Barley
Be sure to use bone-in chicken here–it enhances the flavor of the broth, and the bones are easy to remove after cooking. This healthy chicken soup can be made in an Instant Pot or pressure cooker…………………

* Click the link below to get all the Diabetic Lunch Recipes
http://www.eatingwell.com/recipes/18346/health-condition/diabetic/lunch/

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

January 6, 2020 at 6:42 PM | Posted in chicken, greenbeans, potatoes | 2 Comments
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Today’s Menu: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

 

 

For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 44 degrees and partly cloudy out there today. After my Tea I went to Walmart. Needed some Printing Ink and a few other things. On the way back I stopped at McDonald’s and picked up Breakfast for Mom. Got the rake and leaf blower out and cleaned off the deck, driveway, and raked the front yard. Did a few other things around the house outside. For Dinner tonight one of my favorite meals, Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans!

 

I had a bought package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger and had them in the freezer. Laid the package in the fridge overnight to thaw. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans were meant to be together, one of our favorite meals!

 

 

I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

 

For one side we had Fried Potatoes, which I picked up at Meijer the other day. I love these and Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.

 

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

As the Potatoes were cooking I had also opened up a quart jar of Canned Green Beans and had them on already cooking. I love these, always taste so fresh! Just heat them up in a large sauce pan and serve. One delicious Dinner as always when having the Chicken Thighs! For Dessert tonight I had a 100 Calorie Mini Bag of Snyder’s of Hanover Mini Pretzels with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

 

Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Quick and Easy Healthy Recipes

January 5, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Quick and Easy Healthy Recipes. Delicious, Quick and Easy Healthy Recipes with recipes including Antipasto Baked Smothered Chicken, Sloppy Joe Casserole, and Crispy Panko-Parmesan Baked Shrimp. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Quick and Easy Healthy Recipes
Find quick and easy recipe ideas for dinner, appetizers, side dishes and dessert. Healthier recipes, from the food and nutrition experts at EatingWell.

Antipasto Baked Smothered Chicken
We like the touch of heat that pepperoncini give to this briny chicken, but if you really want to turn up the spiciness, swap them for hot cherry peppers………………….

Sloppy Joe Casserole
Like sloppy Joes? Then you’ll love this sloppy Joe casserole recipe. This kid-friendly dinner has the classic sloppy Joe flavors kids love, while parents will like all the veggies that are packed in to make it a healthy meal……………………

Crispy Panko-Parmesan Baked Shrimp
This easy baked shrimp dish is crispy, lemony, garlicky, buttery and simply delicious! Toasting the panko before topping the shrimp makes for a super-crispy topping. Serve these flavorful shrimp with over angel-hair pasta and add a green salad or a side of vegetables for a quick dinner that’s simple enough for weeknights but fancy enough to serve to company…………………

* Click the link below to get all the Quick and Easy Healthy Recipes
http://www.eatingwell.com/recipes/18258/cooking-methods-styles/quick-easy/

Wild Idea Buffalo Recipe of the Week – BUFFALO GUMBO

January 1, 2020 at 9:19 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO GUMBO. Gumbo is delicious so many ways and using different ingredients, and here’s another using Wild Idea BUFFALO ANDOUILLE SAUSAGE. Also there’s a description of the BUFFALO ANDOUILLE SAUSAGE along with a web link back to the ordering page for the Sausage.You can find this recipe along with all the other delicious and healthy recipes and order any of the Wild Idea Products. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

 

BUFFALO GUMBO
Ingredients: (serves 8)
1 – Tb. olive oil
1 – lb. organic chicken, pheasant, or grouse, cut into bite size pieces
1 – cup onion, diced
4 – celery stalks – sliced
1 – green or red pepper – diced
3 – clove garlic – chopped
1 – tsp. black pepper
2 – tsp. salt
2 – tsp. paprika
1 – tsp. oregano
½ – tsp. thyme
½ – tsp. cayenne *optional
2 – Tb. olive oil
¼ – cup flour
2 – quarts organic chicken broth
2 – cups tomatoes, diced with juices
1 – 14 oz. Buffalo Andouille Sausage, cut into 1” slices on the bias
12 – Shrimp, peeled & deveined
½ – lb. Okra, fresh or frozen, sliced *optional lightly brown in butter
¼ – cup chopped parsley

Ingredients:
1.) In heavy soup pot over medium high heat, heat 1 Tb. oil. Add fowl of choice, sauté to slightly brown, stirring occasionally, about 5 minutes.
2.) Add vegetables and stir to incorporate, along with all dry spices and cook until tender and slightly browned. Transpose meat and vegetables from pot to other bowl, cover and set aside.
3.) Return pot to low heat and add additional oil and flour, whisking to incorporate. Increase heat to medium, whisking constantly until roux is dark brown. About 15 minutes.
4.) Add meat, vegetables and any juices that have accumulated in bowl back to kettle, stirring to incorporate.
5.) Add, organic chicken broth and bring to boil. Reduce heat to a low and simmer for 1 hour uncovered, stirring occasionally. *(Optional: Remove from heat, cool & refrigerate. Remove oil from top before reheating. Reheat over med high, bringing to a boil.)
6.) Increase heat to medium. Add tomatoes, and Buffalo Andouille, stir to incorporate and continue cooking for 10 minutes.
7.) Add shrimp and, cook for 5 minutes.
8.) Add Okra and cook until heated through.
9.) Stir in chopped parsley before serving.
Season to taste. To serve, place a medium scoop of sticky sushi rice or brown rice in center of shallow bowl, ladle Gumbo around rice and garnish with a parsley sprig.
An excellent make ahead and reheat dinner! The flavor just gets better!
https://wildideabuffalo.com/blogs/recipes/86982785-buffalo-gumbo

 

 

Wild Idea Buffalo – 12 OZ. BUFFALO ANDOUILLE SAUSAGE

Buffalo Andouille Sausage. We did our homework and tested many recipes until we landed on the perfect recipe. Coarse ground, seasoned with traditional Andouille spices, hand stuffed and lightly smoked true cajun flavor. Great on the grill as a brat, or use in soups, stews and casseroles. Jill’s recipe for Gumbo included with purchase.

Ingredients: 100% Grass-fed Buffalo, Water, “Free” Binder (Modified Potato Starch, Trehalose, Carrot Fiber) Sea Salt, Organic: Minced Onion, Minced Garlic, Smoked Paprika, Crushed Red Pepper, Cultured Celery Powder, Organic: Oregano, Black Pepper, Parsley. Encased in an Organic Pork Casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/brats-sausages-hot-dogs/products/14-oz-buffalo-andouille-sausage-14-oz

Healthy Finger Food Recipes

January 1, 2020 at 9:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Finger Food Recipes. Just in time for your New Year Eve Party its Healthy Finger Food Recipes its Healthy Finger Food Recipes. Find recipes like; Garlic-Parmesan Chicken Wings, Easy Stuffed Mushrooms, and Grilled Bacon-Wrapped Asparagus with Spiced Honey Glaze. Find these recipes and more all at the EatingWell website. Enjoy and eat Healthy in 2020! http://www.eatingwell.com/

Healthy Finger Food Recipes
Find healthy, nutritious, finger food recipes, from the food and nutrition experts at EatingWell.

Garlic-Parmesan Chicken Wings
Forget the fryer–these baked garlic-Parmesan chicken wings get a crispy coating (without tons of oil) from panko breadcrumbs combined with grated Parmesan cheese. A drizzle of balsamic vinegar glaze gives this healthy appetizer a sweet and tangy finishing note…………………..

Easy Stuffed Mushrooms
This healthy stuffed mushroom appetizer is a nice balance of soft mushrooms, creamy filling and crunchy topping. This combination tastes downright decadent, but it’s actually good for you. Be sure to get all of the moisture out of the chopped mushrooms before moving on to the next step; if not, the filling will be soggy and make the mushroom caps watery………………

Grilled Bacon-Wrapped Asparagus with Spiced Honey Glaze
This delicious bacon and asparagus appetizer is ready in under 30 minutes!…………………

* Click the link below to get all the Healthy Finger Food Recipes
http://www.eatingwell.com/recipes/22813/holidays-occasions/occasions/parties-entertaining/appetizers/finger-food/

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