Healthy Bacon Recipes

August 29, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Bacon Recipes. Delicious and Healthy Bacon Recipes with recipes like; Corn Chowder with Bacon, Bacon and Egg Breakfast Tacos, and Slow-Cooked Baked Beans with Bacon. Find these recipes and more all at the EatingWell website. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Bacon Recipes
Find healthy, delicious bacon recipes including bacon and brussels sprouts. Healthier recipes, from the food and nutrition experts at EatingWell.

Corn Chowder with Bacon
Pureeing some of the corn-and-potato mixture in a blender gives this soup rich creaminess without much cream. Red bell pepper imparts a beautiful golden hue to the chowder (and is a great source of vitamin C). For a final touch, a little bacon crumbled over this easy corn chowder recipe goes a long way…………

Bacon and Egg Breakfast Tacos
Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa……………….

Slow-Cooked Baked Beans with Bacon
It’s easy to purchase baked beans in a can, but making your own in the slow cooker results in a rich and deliciously flavored side dish that you’ll feel better about serving to guests…………..

* Click the link below to get all the Healthy Bacon Recipes
http://www.eatingwell.com/recipes/19270/ingredients/meat-poultry/pork/bacon/

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Kitchen Hint of the Day!

August 22, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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We love Clam Chowder……………..

When making Clam Chowder; Always add clams to your chowder during the last 15-20 minutes of cooking. If added too early, clams can become either tough or too soft.

It’s Chili, Chowder, or Stew Saturday – BUFFALO TORTILLA SOUP

June 29, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for BUFFALO TORTILLA SOUP. I t comes from the Wild Idea Buffalo website. It’s made using one of my favorites, the Wild Idea PULLED BUFFALO CHUCK ROAST. This is so delicious! Seasoned just right and it just melts in your mouth. So it’s a Tortilla Soup with a twist. Below is the full recipe and also a link to purchase the PULLED BUFFALO CHUCK ROAST. Plus at the Wild Idea Buffalo website you can purchase any of the Wild Idea Products and don’t forget to check out the Wild Idea Buffalo Recipes! So Enjoy and Make 2019 a healthy One! https://wildideabuffalo.com/


This traditional Mexican soup takes on a whole new “el yumo” taste with our easy to use, heat and eat Pulled Buffalo Chuck Roast. My recipe is simple, but I promise it will not disappoint! I do have one warning though, when making the tortilla strips, be sure to have celery sticks close at hand to try to keep you from eating all of the hot, limed and salted crispy strips! No guarantee’s on that though. *Recipe can easily be halved.

Ingredients:
1 – 1 pound, Heat and Eat Wild Idea Buffalo Pulled Chuck Roast
½ – cup coconut oil, or other oil
10 – corn tortillas, 4 – cut into strips & 6 – quartered
2 – onions, coarse chopped
8 – whole garlic cloves, peeled
2 – whole dried pasilla chiles, de-stemmed, seeded, and coarse chopped
1 – tablespoon cumin
1 – teaspoon coriander
1 – teaspoon cardamom
1 – teaspoon salt
1 – quart tomatoes (blackened, or canned)
2 – quarts organic chicken broth
1 – lime, halved

Toppings:
1 to 2 – avocado, peeled, seeded, and chopped
4 – ounces Queso Chihuahua, shredded
½ – cup cilantro, chopped
1 – lime, cut into wedges

Preparation:

1 – In a medium saucepan, heat oil over medium high heat.
2 – Add ¼ of the tortillas strips and fry until crispy, about 3 minutes. Remove from oil and place on a brown bag, sprinkle with salt and a squeeze of lime. Repeat until all of the strips are cooked.
3 – Transfer 1 tablespoon of the oil used to fry tortillas into a soup pot, over medium high heat.
4 – Add the onions, garlic, chilies, and seasonings to the pot. Allow vegetables to lightly brown, stirring occassionally.
5 – Add the tomatoes, broth, and remaining 6 tortillas and bring to a boil. Reduce heat to medium-low and cook for about one hour.
6 – Remove from heat and let set for half an hour.
7 – Transfer the soup to a blender in batches and mix until smooth. Return soup to medium high heat and bring to a gentle boil.
8 – Add the two packages of the Pulled Buffalo Chuck Roast and and stir to incorporate. Heat for 5 minutes, then stir in the juice of half of a fresh lime and season to taste.
9 – To serve, ladle soup into bowls, top with crispy tortillas strips, avocado, grated cheese, and fresh cilantro. Accompany with fresh lime wedges.
https://wildideabuffalo.com/blogs/recipes/99164161-buffalo-tortilla-soup

 

 

 


WILD IDEA PULLED BUFFALO CHUCK ROAST 1 LB.
We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!

1 lb. package.

Ingredients: 100% Grass-fed Buffalo, Organic: Apple Cider, Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
https://wildideabuffalo.com/collections/ranch-kitchen/products/pulled-buffalo-chuck-roast

It’s Chili, Chowder, or Stew Saturday –New England Clam Chowder

December 22, 2018 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday recipe is a New England Clam Chowder. This version is only 204 calories and 29 carbs per serving. It’s from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes News, and Diabetes Self Management. So check the site out today! Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

New England Clam Chowder

Ingredients
1 can (5 ounces) whole baby clams, undrained

1 baking potato, peeled and coarsely chopped
1/4 cup finely chopped onion
2/3 cup evaporated skimmed milk
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1 tablespoon reduced-fat margarine

 

Directions
1 – Drain clams, reserving juice. Add enough water to reserved juice to measure 2/3 cup. Combine clam juice mixture, potato, and onion in large saucepan. Bring to a boil over high heat; reduce heat and simmer 8 minutes or until potato is tender.

2 – Add milk, pepper, and thyme to saucepan. Increase heat to medium-high. Cook and stir 2 minutes. Add margarine. Cook 5 minutes or until soup thickens, stirring occasionally.

3 – Add clams; cook and stir 5 minutes or until clams are firm.

Yield: 2 servings. Serving size: 1 bowl chowder (1/2 of total recipe).

Nutrition Facts Per Serving:
Calories: 204 calories, Carbohydrates: 30 g, Protein: 14 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 47 mg, Sodium: 205 mg, Fiber: 1 g

Exchanges per serving: 1 Bread/Starch, 1 Meat, 1 Milk.
https://www.diabetesselfmanagement.com/recipes/soups-stews/new-england-clam-chowder/

Soup Special of the Day…..Jalapeño Sweet Potato and Chicken Chowder

October 7, 2018 at 5:02 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Jalapeño Sweet Potato and Chicken Chowder. Sweet Potatoes, Chicken, Corn, and Jalapenos are just some of the ingredients that make up this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes, so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

 

Jalapeño Sweet Potato and Chicken Chowder

Recipe Ingredients:
2 large sweet potatoes
2 tablespoons butter or vegetable oil
1 small onion, 1/4-inch diced
Up to 1 quart vegetable broth, chicken stock or water
2 cups cooked chicken, cubed
1 1/2 cups whole kernel corn (fresh or frozen)
2 teaspoons jalapeños, minced (or more to taste)
1/2 cup heavy cream
1 teaspoon salt
Chopped green onions for garnish

Cooking Directions:
1 – Bake sweet potatoes at 350°F (175°C) until softened. Scoop out flesh; discard skin. Purée (or mash) sweet potatoes.
2 – In a soup pot, sauté onion in butter until softened. Add puréed sweet potato and desired amount of chicken stock. Bring to a boil, reducing liquid slightly.
3 – Add chicken, corn, jalapeños, heavy cream and salt. Simmer soup for 10 minutes.
4 – Serve garnished with chopped green onions.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 361; Total Fat: 16g; Total Carbs: 35g; Fiber: 4g; Protein: 20g.
https://www.cooksrecipes.com/soup/jalapeno_sweet_potato_chicken_chowder_recipe.html

Healthy Lobster Recipes

July 28, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Lobster Recipes. Delicious and Healthy Lobster Recipes like; Lobster Roll Salad with Bacon Vinaigrette, Lobster and Corn Chowder, and Stovetop Clambake. Find these recipes and all the rest at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

 

Healthy Lobster Recipes
Find healthy, delicious lobster recipes including grilled and baked and lobster tails. Healthier recipes, from the food and nutrition experts at EatingWell.

Lobster Roll Salad with Bacon Vinaigrette
This amazing salad features grilled lobster, toasted bread croutons, salad greens, tomato, cucumber, and sweet red peppers, all served with a homemade bacon dressing……

Lobster and Corn Chowder
The trick to making this healthy lobster chowder recipe have tons of rich flavor is to start with great fish stock. (The best is often in the freezer case at the supermarket.) Then cook the lobsters in the stock to intensify its flavor. There is no flour added in this healthy soup, so it’s lighter than a typical creamy chowder—plus it’s gluten-free……….

Stovetop Clambake
Lobsters, clams, mussels, potatoes and corn star in our stovetop clambake. Serve with flavor-packed sauces, like cocktail sauce or tartar sauce, and there won’t be a need for the bowls of melted butter that so often turn otherwise virtuous seafood into a nutritional disaster……..

* Click the link below to get all the Healthy Lobster Recipes
http://www.eatingwell.com/search/results/?wt=Healthy%20Lobster%20Recipes&sort=re

Soup Special of the Day……………SOUTHWESTERN CHICKEN CHOWDER

May 13, 2018 at 5:02 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a SOUTHWESTERN CHICKEN CHOWDER. Chicken Breasts, Squash, Green Peppers, and Corn are just some of the ingredients that make up this week’s recipe. The recipe is off the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, and Diabetes Management Tips, so check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SOUTHWESTERN CHICKEN CHOWDER

Ingredients

2 pounds boneless, skinless chicken breast, cut in cubes
1 can (14-1/2 oz.) tomato wedges, drained, juice reserved
1 tablespoon canola oil
3 summer squash, sliced thin
1 clove garlic, minced
1 small onion, sliced
1 teaspoon ground cumin
1/2 cup chopped sweet green pepper
1/2 teaspoon salt
1/2 teaspoon pepper
3 tomatillos, cut in wedges
1 cup sliced jicama
1 can (14-1/2 oz.) low sodium chicken broth
1 tablespoon chopped cilantro
1-1/2 cups fresh corn, cut from cob

Directions

1 – In large Dutch oven, place oil and heat over medium temperature.
2 – Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes.
3 – Add onion and green pepper; cook about 5 minutes, stirring.
4 – Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes.
5 – Add corn and liquid from can of tomato wedges. Cover and cook on low heat about 10 minutes.
6 – Add squash, cumin, salt, pepper and tomato wedges. Cover and cook on low about 5 minutes.
7 – Add jicama and cilantro and cook 5 minutes more.
8 – Serve with tortilla chips, if desired.

Recipe Yield: Makes 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 356
Fat: 9 grams
Saturated Fat: 2 grams
Sodium: 430 milligrams
Cholesterol: 129 milligrams
Protein: 50 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-chicken-chowder

Healthy Fish and Seafood Recipes

April 5, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Fish and Seafood Recipes. Delicious and Healthy Fish and Seafood Recipes like; One-Pot Pasta with Tuna, Shrimp Tacos with Avocado Crema, and Clam Chowder with Broccoli Stems and Corn. Find these recipes and more all at the EatingWell website. And don’t forget to subscribe to the EatingWell Magazine. So Enjoy and Eat Healthyin 2018! http://www.eatingwell.com/

 

Healthy Fish and Seafood Recipes
Find healthy, delicious fish and seafood recipes including crab, salmon, shrimp and tuna. Healthier recipes, from the food and nutrition experts at EatingWell.

One-Pot Pasta with Tuna
Use the one-pot pasta cooking method to make this tuna pasta recipe that calls for just 5 ingredients and is ready in just over half an hour. For extra crunch and a tuna noodle casserole feel, sprinkle this speedy pasta dish with toasted whole-wheat panko breadcrumbs……..

Shrimp Tacos with Avocado Crema
Avocado cuts some of the sour cream in our quick crema loaded with cilantro, for a healthier taco sauce that takes these shrimp tacos to the next level. Shrimp cook up super-fast, making them the ultimate taco filling for a fast weeknight dinner that’s also impressive and delicious enough for a weekend dinner party………

Clam Chowder with Broccoli Stems and Corn
Keeping frozen corn, canned clams and clam juice on hand means spur-of-the-moment chowder in any season. If you typically compost your broccoli stems, save them for this soup—they hold up better than florets. Set out bowls of toppings like diced red bell pepper, snipped chives or more bacon…………..

 

* Click the link below to get all the Healthy Fish and Seafood Recipes
http://www.eatingwell.com/recipes/18243/ingredients/fish-seafood/

Wild Idea Buffalo Recipe of the Week – REUBEN CHOWDER

February 28, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – REUBEN CHOWDER. You can find this recipe along with all the other delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/) At the site you can also purchase any of the Wild Idea products. Enjoy and Eat Healthy in 2018!

REUBEN CHOWDER
These combined ingredients are pretty hard to beat. A spoonful of goodness in every bite!

Ingredients: (4 to 6 servings)
1 – tablespoon butter
2 – stalks celery, chopped
½ – onion, chopped
½ – teaspoon caraway seed, crushed or chopped
½ – teaspoon salt & pepper, each
2 – cups vegetable stock or broth
2 – potatoes, cooked, peeled, and cut (*Microwave works great for this)
1 – tablespoon cornstarch
4 – cups milk
3 – ounces Swiss cheese, chopped
3 – cups cabbage, chopped
2 – cups Wild Idea Corned Buffalo, cubed or pulled
1/2 – lemon, juiced
½ – teaspoon cayenne pepper
Shredded Swiss
Rye Croutons
Green Onion

Preparation:

1 – In a heavy bottomed soup pot over medium high heat, melt butter and add celery, onion, caraway, and salt and pepper. Cook for about 5 minutes, stirring occasionally.
2 – Add the broth and the potatoes and bring to a boil. Reduce heat and simmer until vegetables are tender.
3 – Transfer the vegetables to a food processor or large blender, along with the cornstarch, 2 cups of the milk, and the cheese. Pulse process until well blended. (*Optional: I blend again in my smoothie blender for a super creamy texture.)
4 – Return soup to pan over medium heat and stir in the remaining 2 cups of milk. Bring the base to a boil, stirring constantly.
5 – Add the cabbage and the Corned Buffalo and stir to incorporate. Bring to a boil again stirring constantly. Reduce heat to low, cover, and cook until cabbage is tender, about 10 minutes, stirring occasionally.
6 – Wisk in lemon juice, cayenne, and season to taste with salt and pepper.
7 – To serve, ladle desired amounts of soup into bowls and top with shredded cheese, croutons, and green onions.
RYE CROUTONS:

Ingredients:
2 to 3 – slices of rye bread, cubed
2 – tablespoons olive oil
1 – teaspoon garlic or onion powder
¼ – teaspoon cayenne pepper

* Preparation: Toss all ingredients on a baking sheet and toast under the broiler, third rack down, and toss occasionally until lightly browned.

https://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

One of America’s Favorites – Chowder

January 22, 2018 at 6:39 AM | Posted in One of America's Favorites | Leave a comment
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A seafood chowder prepared with shrimp and corn

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada.

Some people include Manhattan clam chowder as a type of chowder. Others dispute this classification, as it is tomato based rather than milk or cream based.

 

Potato and corn chowder

Chowder as it is known today originated as a shipboard dish, and was thickened with the use of hardtack. Chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago and became popular as a delicious dish, and is now a widely used dish as it is simple to prepare.

In 1890, in the magazine American Notes and Queries, it was said that the dish was of French origin. Among French settlers in Canada it was a custom to stew clams and fish laid in courses with bacon, sea biscuits, and other ingredients in a bucket called a “chaudière”, and it thus came to be invented. Then the Native Americans adopted it as “chawder”, which was then corrupted as “chowder” by the Yankees.

In the United States, early chowder making is traced to New England. It was a bowl of simmering chowder by the sea side that provided in its basic form “sustenance of body and mind – a marker of hearth and home, community, family and culture”. It is a food which evolved along the coastal shoreline of New England as a “congerie” of simple things, very basic and cooked simply. It is a simple dish of salt and pepper, potatoes and onion, pork and fish, cream and hard crackers, and not a sophisticated dish of the elite. Its simplicity made it attractive and it became a regional dish of the New Englanders, and their favorite recipe was “chowder master”. “Symbolically, functionally, mnemonically or dynamically” chowder has become a powerful means for New Englanders to define themselves as a community, a rich community with a deep past and value that distinguishes their region from all others. The dish has been made there for a long time and is imbibed into the community culture. Etta M. Madden and Martha L. Finch observe that chowder provides “visceral memories that provided feelings of familiarity, comfort and continuity”.

A recipe formulated and published in 1894 by Charles Ranhofer, a famous chef of Delmonico’s restaurant, was called “Chowder de Lucines” and had ingredients of pork, clams, potato (sliced to a seven sixteenths-inch size), onion, parsley, tomato, crackers garnished by thyme, salt and pepper. Others in the same family, totally different from the New England clam chowder, are: “Fulton Market style”, introduced in 1904 and made from clams, tomatoes, allspice, cloves, red pepper, and Worcester sauce; a “Vegetable Clam Chowder” introduced in 1929 and made of clams, chopped onions, diced carrots, stewed tomatoes, and thyme; “Coney Island Clam Chowder”; “New York Clam Chowder”; and “Manhattan Clam Chowder”, a late entry after 1930.

 

Corn chowder with crab

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them. Some of the popular variations are clam chowder and potatoes; seafood chowder; spiced haddock chowder; Irish fish chowder with soda bread; crayfish chowder; clam chowder with cod; British seaside chowder with saffron; thick smoked-haddock chowder; Raymond Blanc’s light shellfish chowder;[citation needed] New England-style clam chowder with crunchy thyme breadcrumbs; smoked haddock chowder with leeks and sweetcorn; clam, broad bean and salami chowder; and many more. Chowder can be a comfort food, especially during the winter months.

 

Bermuda fish chowder

Bermuda fish chowder
Considered a national dish of Bermuda, the primary ingredients in Bermuda fish chowder include fish, tomato, and onion that is seasoned with black rum and a Sherry pepper sauce. The dish is of British origin, and was brought to the New World by the colonists.

Clam chowder
Clam chowder is prepared with clams, diced potato, onion, and celery. It may be prepared as a cream-style or broth-style soup. Several variations of clam chowder exist, including New England clam chowder, which is a cream-style soup; Manhattan clam chowder, a broth-style soup prepared using tomato, vegetables and clams; Rhode Island clam chowder, a simple broth-style soup; New Jersey clam chowder; Delaware clam chowder; Hatteras clam chowder; and Minorcan clam chowder. In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles.

New England clam chowder

Clam chowder may be prepared with fresh, steamed clams or canned clams. The “clam liquor” from steamed or canned clams may be retained for use in the soup, and fresh or bottled clam juice may be used. January 21 is the National New England Clam Chowder Day. In the late 1800s clam chowder was introduced in New Zealand as an “American” dish and has become integral to New Zealand cuisine. Despite strong historical ties between New Zealand and Australia clam chowder is virtually unheard of in Australia and absent from Australian restaurant menus.

Corn chowder
Corn chowder is similar in consistency to New England clam chowder, with corn being used instead of clams. Additional vegetables that may be used in its preparation include potatoes, celery and onion. Some are prepared using bacon as an ingredient. Corn chowder may be prepared with fresh, frozen, or canned corn.

Fish chowder
Fish chowder is prepared with fish such as salmon or cod, and is similar to clam chowder in ingredients and texture. Ingredients used in fish chowder may include potato, onion, celery, carrot, corn and bacon.

Southern Illinois chowder
Southern Illinois Chowder, also referred to as “downtown chowder”, is a thick stew or soup that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Southern Illinois chowder is a hearty dish that has been described as being closer in style to burgoo and Brunswick stew than coastal chowders.

Seafood chowder

A cream-style seafood chowder

Seafood chowder is prepared with various types of seafood as a primary ingredient, and may be prepared as a broth- or cream-style chowder. It is a popular menu item in New Zealand restaurants.

Spiced haddock chowder
Spiced haddock chowder is made with haddock fillets, carrot, potato, plain flour, bay leaves, peppercorns, mustard, and spices added to milk and cooked in a pot with butter.

 

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