July 21, 2020 – NATIONAL JUNK FOOD DAY

July 21, 2020 at 1:44 PM | Posted in Food | Leave a comment
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HAPPY NATIONAL JUNK FOOD DAY

NATIONAL JUNK FOOD DAY
July 21st dedicates a giant menu of items to National Junk Food Day. Each year, the day permits us to chow down on the foods we usually don’t include in our daily diet. Junk foods, by definition, typically contain high fats, sugars, salt, and calories and very little nutritional value.

With the advent of packaged foods during the late 1800s, junk food made its way into American life. Still, home-cooked meals remained the standard for several more decades. Eventually, after World War II, the artery-clogging industry took off. Since the population ate out more, traveled more, the industry was primed to produce products at an increased rate.

From the frozen food aisle to fast food chains, a myriad of choices for consumers flooded the market. Potato chips, baked goods and so much more filled supermarket shelves, prepackaged and ready to go……………………………….
https://nationaldaycalendar.com/july-21-2020-national-junk-food-day-national-be-someone-day/

One of America’s Favorites – Tortilla Chips

April 29, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A plate of tortilla chips with salsa and guacamole

A tortilla chip is a snack food made from corn tortillas, which are cut into wedges and then fried—or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of corn, vegetable oil, salt and water. Although first mass-produced in Los Angeles in the late 1940s, tortilla chips were always considered to be a Mexican food, known as totopos and tostadas. Though usually made of yellow corn, they can also be made of white, blue, or red corn. Some manufacturers include many other ingredients including wheat, sugar, food coloring, and monosodium glutamate.

The triangle-shaped tortilla chip was popularized by Rebecca Webb Carranza in the 1940s as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles. Carranza found that the discarded tortillas, cut into triangles and fried, were a popular snack, and she sold them for a dime a bag at the El Zarape Tortilla Factory. In 1994, Carranza received the Golden Tortilla award for her contribution to the Mexican food industry.

Tortilla chips are the quintessential and often complimentary appetizer in Tex-Mex and Mexican restaurants in the U.S. and elsewhere. Their popularity outside of California saw a steady rise in the late 1970s when they began to compete with corn chips, the dipping chip of choice during the first three-quarters of the 20th century. They are typically served with a dip, such as salsa, chile con queso, or guacamole. When not served with a dip, the chips are often seasoned with herbs and spices. Although they are now available worldwide, the United States is one of the main markets for tortilla chips. Commercial brand names for tortilla chips include Phileas Fogg snacks, Tostitos, Doritos, and Don Tacos (in Japan).

A more elaborate dish utilizing tortilla chips is nachos. First created circa 1943 by Ignacio “Nacho” Anaya, nachos are tortilla chips served with melted or shredded cheese, although often other toppings are added or substituted, such as meat, salsa (such as pico de gallo), refried beans, guacamole, sour cream, diced onions, olives, and pickled jalapeños. More elaborate nachos are often baked for a short period of time to warm the tortillas and melt shredded cheese.

A similar fried corn snack is the corn chip, which is not made from a tortilla, but from corn meal which has been processed into a particular shape, typically a small scoop. Fritos are an example of this. The principal difference between the corn in tortilla and corn chips is that the corn in a tortilla chip has undergone a process known as nixtamalization, which involves processing the raw corn with quicklime. Both tortilla and corn chips are referred to as “corn chips” in Australia and Oceania.

 

Kitchen Hint of the Day!

March 3, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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One Potato, Two Potato…………..

For crispy fries or chips: slice the potato, then remove the starch by soaking in water for one hour before baking.

Kitchen Hint of the Day!

July 8, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Making fries……….

For crispy fries or chips: slice the potato, then remove the starch by soaking in water for one hour before baking

Kitchen Hint of the Day!

July 23, 2014 at 5:28 AM | Posted in Kitchen Hints | Leave a comment
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You made  Sloppy Joes for dinner and you have a lot leftover, don’t toss it use it for some quick and easy Nachos! Place some Corn Chips into a baking dish. Top with the left over Sloppy Joe mix and some Low Fat Shredded Cheese and Salsa. Bake at 350 until Cheese melts about 15-20 minutes. Or you can microwave for 3-5 minutes. Spread the Sloppy Joe mix over the Nachos and serve hot. They will be gone in no time!

Kitchen Hint of the Day!

July 19, 2014 at 5:42 AM | Posted in Kitchen Hints | 2 Comments
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Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool,    then seal in a plastic bag or container.

Chili and Cheese Nachos!

October 24, 2013 at 5:24 PM | Posted in cheese, chili, Nachos, Sargento's Cheese, turkey chili | 3 Comments
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Today’s Menu: Chili and Cheese Nachos

 

Chili and Cheese Nachos 009
Brrrrrrrr! It didn’t get out of the 30’s today and perhaps even colder with the wind chill. Wind Chill, isn’t it a bit early to be talking Wind Chill! But then again we saw our first Snow Flurries, and it is way too early for that! For dinner tonight I wasn’t all that hungry and my parents weren’t either. So my Mom suggested some Chili and Chesse Nachos, excellent idea! So as always what Mom wants Mom gets, I prepared Chili and Cheese Nachos

 

 
I used Tostitos Multi Grain Scoops for my Chips. I love these with Salsa or just as snack by their selves, and they bake and hold their shape real good. For my toppings I used 1 can of Mario Sliced Black Olives. Before I go any further a bit about these Olives, anyone that uses small cans of Sliced Black Olives know what a pain they can be opening sometimes. Not these, they come in a can with a pull tab! About time. For my other toppings I used Mezzetta Deli Sliced Tamed Jalapeno Peppers, Hormel Turkey Chili with Beans, a few shakes of Frank’s Red Hot Sauce, and a blend of Sargento Reduced Fat 4 Cheese Italian Shredded Cheese and Sargento Reduced Fat Mozzarella. I hadn’t used the Hormel Turkey Chili with Beans in a while I had been using Campbell’s Firehouse Chili with Beans but I just wanted to switch it up.

 

 

Ready for the Cheese and the Oven

Ready for the Cheese and the Oven

To prepare I preheat the oven at 400 degrees and sprayed a glass baking dish with Pam and layer everything in. I start with a couple of tablespoons of Chili then I add my Scoops (Chips). I then add the Sliced Black Olives, the Chili, Sliced Jalapeno Peppers (Love These), and then top everything the Cheese Blend. Then just pop it in the oven 10 minutes or so until the Cheese had started to melt and everything heated. For the Chili I warm it up in a sauce pan, adding a few shakes of Frank’s Red Hot Sauce, before I top the Scoops with it. Nothing better than a big plate of Chili Cheese Nachos on a very cold day! Had an ice-cold Diet Dr. Pepper to drink also. For dessert later a Del Monte No Sugar Added Mango Chunk Cup.

 

 

 

 

 

Hormel Turkey Chili w Beans

Hormel: Turkey w/Beans 98% Fat Free Chili

 

Turkey with beans 98% fat-free favorites: Hormel chili in a layered dip! Hormel chili in a rice CASSEROLE!

* Since 1891
* NO preservatives

 

Directions:

Stove top: empty chili into saucepan. Stir occasionally while heatingover medium heat, about 5 minutes or until hot. Microwave: empty chiliinto microwaveable bowl; cover loosely. Heat for 2 To 3 minutes or untilhot, stirring once. Careful. Let chili stand in microwave 1 minute and stir before serving. All microwaves And stoves vary. Times given areapproximate.

 

Nutrition Facts
Serving Size 1 cup (247 g)
Per Serving % Daily Value*
Calories 210
Calories from Fat 27
Total Fat 3.0g 5%
Saturated Fat 1.0g 5%
Cholesterol 45mg 15%
Sodium 1250mg 52%
Carbohydrates 28.0g 9%
Dietary Fiber 6.0g 24%
Sugars 6.0g
Protein 17.0g

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