Wild Idea Buffalo Recipe of the Week – JAMAICAN SOUP

February 12, 2020 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 a JAMAICAN SOUP. A Caribbean Soup loaded with plenty of flavor! You’ll be needing the Wild Idea Buffalo Chuck Roast, Olive Oil, Jerk Seasoning (recipe included), Buffalo Bone Broth, Water, Yams, Carrots, Celery, Onion, Black Beans, and Cilantro. Also included is a recipe for the Jerk Seasoning. You can find this recipe or purchase the Wild Idea Buffalo Chuck Roast along with all the Wild Idea Products. I just placed a large order over the weekend! Well Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JAMAICAN SOUP
Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, remove netting, rinse and pat dry

2 – tablespoons olive oil

4 – tablespoons jerk seasoning

4 – cups buffalo bone broth or organic chicken broth

2 – cups water

4 – cups yams, chopped

3 – cups carrots, chopped

2 – cups celery, chopped

2 – cups onion, chopped

1 – can black beans, drained and rinsed

1 – head cilantro, chopped

Preparation:

1 – Preheat oven to 500°. While oven is heating roll the roast in two tablespoons of the oil and rub with 2 tablespoons of jerk seasoning in a heavy pot.
2 – Place the pot in the preheated oven and roast uncovered for 15 minutes.
Add two cups of broth and one cup of water to the pot and continue to cook for 10 additional minutes.
3 – Reduce the oven temperature to 350°, cover the pot and continue to roast for 2½ hours.
4 – Toss the chopped vegetables (except the cilantro) with the remaining two tablespoons of jerk seasonings. Cover and set aside.
5 – Remove the pot from the oven and turn the roast over in the juices. Cover and allow it to rest for 10 minutes.
6 – Remove the roast from the juices and place on a cutting board. Place the pot with the juices on the stovetop over medium high heat and add the prepped vegetables.
7 – Chop or pull the meat apart and add back to the pot.
8 – Once the soup reaches a full boil, reduce heat to simmer until vegetables are tender. About 20 minutes.
9 – Add the black beans and the cilantro and stir to incorporate.
10 – Taste and season to your liking. (I added another teaspoon of salt.)
11 – Serve and accompany with crusty bread.

Jerk Seasoning

A wonderful aromatic blend of spices with a little kick!
Ingredients:

1 – tablespoon onion powder

1 – tablespoon garlic powder

1 – tablespoon brown sugar

2 – teaspoon red pepper flake

2 – teaspoons salt

1 – teaspoon black pepper

1 – teaspoon allspice

1 – teaspoon cumin

1 – teaspoon thyme

1 – teaspoon paprika

1 – teaspoon crushed fennel

½ – teaspoon cinnamon

½ – teaspoon ginger

* Sift spices together and store until needed.
https://wildideabuffalo.com/blogs/recipes/jamaican-soup

It’s Chili, Chowder, or Stew Saturday – Pecos Red Stew

January 11, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Pecos Red Stew. The Stew is made using Boneless Pork Shoulder, Onion, Green Bell Pepper, Garlic, Cilantro, Chili Powder, Oregano, Crushed Red Pepper, Chicken Broth, Potatoes, Corn, and Garbanzo Beans. Serve it with fresh baked Cornbread and Fruit Combo of Oranges, and Pineapple Spears. AQnother Delicious Recipe from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Pecos Red Stew
Richly flavored, this is a robust Texas-style stew featuring pork and vegetables. It’s great served with hot cornbread and a fresh fruit combo of sliced oranges and pineapple spears.

Recipe Ingredients:
2 pounds boneless pork shoulder or sirloin, cut into 1-inch cubes
2 tablespoons vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
2 cloves garlic, minced
1/4 cup chopped fresh cilantro leaves
4 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon crushed red pepper
2 (14.5-ounce) cans chicken broth
3 cups cubed (1-inch), peeled potatoes
2 cups fresh or frozen kernel corn
1 (16-ounce) can garbanzo beans, drained and rinsed

Cooking Directions:
1 – Heat oil in Dutch oven. Brown pork over medium-high heat. Stir in onions, green pepper, garlic, cilantro, chili powder, oregano, salt, red pepper and chicken broth. Cover; cook over medium-low heat for 45 to 55 minutes or until pork is tender.
2 – Add potatoes, corn and beans. Cover; cook 15 to 20 minutes longer.

Makes 8 servings.
https://www.cooksrecipes.com/soup/pecos_red_stew_recipe.html

Jennie – O Recipe of the Week – Turkey Nachos

January 3, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is Turkey Nachos. Nachos made healthy! You’ll be using the always delicious JENNIE-O® Lean Taco Seasoned Ground Turkey along with fresh avocado, fresh cilantro and fresh jalapeño! You can find this recipe along with all the other delicious and healthy recipes at the Jennie -O website. Enjoy and Make the SWITCH in 2020! https://www.jennieo.com/

Turkey Nachos

This is na-cho average nacho recipe! Dig in to homemade tortilla chips topped with savory ground turkey, fresh avocado, fresh cilantro and fresh jalapeño. Kid-friendly and ready in under 30 minutes!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Taco Seasoned Ground Turkey
12 CHI-CHI’S® soft taco-size tortillas, cut into quarters
cooking spray
1 cup salsa verde
½ cup low-fat sour cream
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
2 jalapeño, thinly sliced
lime wedges, if desired
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Spray tortillas with cooking spray. In large skillet over medium-high heat, cook tortilla quarters in batches 1 to 2 minutes per side or until golden brown.
3) Arrange tortilla wedges on serving plate. Top with salsa verde, turkey, sour cream, red onion, avocado, cilantro and jalapeño slices. Serve with lime wedges, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 400
Protein 20g
Carbohydrates 45g
Fiber 5g
Sugars 2g
Fat 16g
Cholesterol 55mg
Sodium 790mg
Saturated Fat 4g
https://www.jennieo.com/recipes/804-turkey-nachos

Jalapeno Jack Turkey Burgers

September 6, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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I have a 2nd Jennie – O Turkey Burger Recipe to pass along to every one, Jalapeno Jack Turkey Burgers. This one is made using JENNIE-O® Seasoned Turkey Burgers along with Onions, Cilantro, Honey, Salsa, Baby Spinach, and all served on Flat Bread. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Jalapeno Jack Turkey Burgers
Fire up the grill for this fiery burger recipe! It combines the spicy taste of jalapeno with cool guacamole and salsa. The jalapeno jack turkey burger is full of bold Mexican flavors.

INGREDIENTS
1 (32-ounce) package JENNIE-O® Seasoned Turkey Burgers
2½ cups thinly sliced onions
⅓ cup chopped fresh cilantro
2 tablespoons honey
1 cup salsa
6 flat bread
1 cup baby spinach or arugula leaves
6 ounces WHOLLY GUACAMOLE® classic dip

DIRECTIONS
1) Cook turkey burgers as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer.
2) In large skillet sprayed with cooking spray, cook onions over medium heat 10 minutes or until softened and lightly browned. Add cilantro, honey and salsa; stir. Cook 2 minutes or until hot.
3) Spoon onion mixture onto bottom section of flatbread. Add turkey burger, spinach leaves and guacamole. Replace sandwich top.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 390
Protein 31g
Carbohydrates 25g
Fiber 5g
Sugars 10g
Fat 19g
Cholesterol 95mg
Sodium 880mg
Saturated Fat 6g
https://www.jennieo.com/recipes/611-jalapeno-jack-turkey-burgers

Sunday’s Chicken Dinner Recipe – Lime Grilled Chicken Recipe for Diabetics

September 1, 2019 at 6:02 AM | Posted in chicken, diabetes, diabetes friendly, Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Lime Grilled Chicken Recipe for Diabetics. Chicken Breast Cutlets, Lime Juice, and Spices all combine to make this week’s recipe. It’s from the Diabetes Self Management website where you’ll find a huge selection of Recipes, Diabetes Management Tips, Diabtes News, and much more so be sure to check it out. Don’t forget to subscribe to the Diabetes Self management website also, SUBSCRIBE lINK BELOW. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Lime Grilled Chicken Recipe for Diabetics
Ingredients
1/4 cup fresh-squeezed lime juice (the juice ofapproximately of 2–3 small limes; do not uselime juice concentrate)
2 teaspoons corn oil
2 tablespoons chopped, fresh cilantro leaves
1 clove (or 1 teaspoon) minced garlic
1/2 teaspoon chili powder
2 four-ounce boneless, skinless chicken breast cutlets(alternatively, pound chicken breasts to 1/4-inch thickness with a meat mallet)
2 teaspoons grated lime peel

Directions
In a small bowl, whisk together lime juice, oil, cilantro, garlic, and chili powder. Pour into a large, zip-top bag. Add chicken cutlets and shake to coat well. Marinate at least 6–8 hours (or overnight) in the refrigerator, gently shaking the bag 2 or 3 times during marinating to recoat the chicken. Preheat grill to medium-high heat. Place chicken on grill rack and grill until juices run clear when meat is pierced with a fork, about 15 minutes. Discard remaining marinade. Sprinkle cooked chicken with lime peel. Chicken is tasty topped with salsa and served over rice, wrapped in warm flour tortillas, or sliced over salad greens.

Yield: 2 chicken cutlets.

Serving size: 1 chicken cutlet.

Nutrition Facts Per Serving:
Calories: 155 calories, Carbohydrates: 5 g, Protein: 27 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 77 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lime-grilled-chicken/


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It’s Chili, Chowder, or Stew Saturday – Chicken Enchilada Soup

August 31, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chicken Enchilada Soup. You’ll be using Chicken Breast, Black Beans, Cilantro, Mexican-Style Corn, Red Pepper, Fire-Roasted Diced Green Chiles, Ortega Taco Sauce, Shredded Cheddar Cheese, and Tortillia Chips. Start the Party! You can find this recipe at the CooksRecipes website along with all the other delicious and healthy recipe! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Enchilada Soup
This recipe combines chicken, black beans, cilantro, Mexican-style corn, red pepper and the mild, fire-roasted flavor of diced green chiles for a hearty soup. Topped with colorful red and blue tortilla chips and shredded cheese, this dish has a vibrant look and unique texture.

Recipe Ingredients:
2 tablespoons cornstarch
2 tablespoons water
1 (32-ounce) can chicken broth
2 cups chopped cooked chicken breast meat
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (11-ounce) can Mexican-style corn
1 (8-ounce) bottle ORTEGA Taco Sauce – Mild
1 cup chopped red bell pepper
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 tablespoons finely chopped fresh cilantro
Tortilla chips (red and blue), and/or shredded cheddar cheese for garnish

Cooking Directions:
1 – Combine cornstarch and water in small bowl.
2 – Stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally. Add cilantro. Garnish as desired.
Makes 8 servings.
https://www.cooksrecipes.com/soup/chicken_enchilada_soup_recipe.html

Jennie – O Turkey Recipe of the Week – Fresh Mexican Turkey Lettuce Wraps

July 5, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 2 Comments
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This week’s Jennie – O Turkey Recipe of the Week is – Fresh Mexican Turkey Lettuce Wraps. Made using JENNIE-O® Lean Ground Turkey along with a blend of authentic Mexican flavors. You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Fresh Mexican Turkey Lettuce Wraps
This is a Gluten Free Recipe

Not your average lettuce wraps. Made with all-natural lean turkey for a delicious and nutritious alternative to ground beef, and topped with an amazing blend of authentic Mexican flavors. This is a dish you’ll keep coming back to.

INGREDIENTS
1 jalapeño, seeded and coarsely chopped
1 garlic clove, smashed
1 teaspoon ginger
1 tablespoon minced white onion
½ tablespoon fresh lime juice
2 tablespoons water
1 cup mayonnaise
2 tablespoons finely chopped cilantro
salt, if desired
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 head romaine lettuce
1 avocado, diced
1 tomato, diced
¼ cup shredded Cheddar cheese
½ cup chopped fresh cilantro leaves

DIRECTIONS
1) In blender, add jalapeño, garlic, ginger, onion, lime juice, water, mayonnaise, 2 tablespoons cilantro and salt, if desired. Puree all ingredients together. Refrigerate until ready to use.
2) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
3) Remove core from lettuce heads; wash and dry leaves. Spoon turkey onto the center of lettuce leaf and top with avocado, tomato, cheese and cilantro. Top with cilantro lime sauce.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 420
Protein 30g
Carbohydrates 26g
Fiber 11g
Sugars 11g
Fat 22g
Cholesterol 100mg
Sodium 700mg
Saturated Fat 7g
https://www.jennieo.com/recipes/1280-fresh-mexican-turkey-lettuce-wraps

“Meatless Monday” Recipe of the Week – Ravioli with Black Bean Salsa

December 31, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Ravioli with Black Bean Salsa. Made using BUITONI® Cheese Ravioli, Chunky Home-Style Tomato Salsa, Black Beans, Cilantro, and Monterey Jack Cheese. The recipe is from the CooksRecipes website which has a fantastic selection of recipes to please all tastes, diets, or cuisines. Check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Ravioli with Black Bean Salsa
Italy meets Mexico in this fun, festive and deliciously easy dish.

Recipe Ingredients:
1 (9-ounce) package BUITONI® Cheese Ravioli
1 (16-ounce) jar chunky home-style tomato salsa
1 (14-ounce) can black beans, drained and rinsed
1 1/2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Prepare pasta according to package directions.
2 – Heat salsa and black beans in medium saucepan; gently fold in pasta . Top with cheese and cilantro.
Makes 4 servings.
https://www.cooksrecipes.com/mless/ravioli_with_black_bean_salsa_recipe.html

It’s Nuts I tell you..CILANTRO LIME PISTACHIOS and PEPITAS

September 13, 2018 at 5:02 AM | Posted in NUTS COM | Leave a comment
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From the nuts.com (https://nuts.com/) website this week its CILANTRO LIME PISTACHIOS and PEPITAS. Pistachios and Sprouted Pepitas Latin Sauce called a Mojo, which is with Cilantro, Juicy Jalapenos and freshly squeezed Lime Juice. Fantastic Flavors! This is just one of many great items that you can purchase at the Nuts site (https://nuts.com/). Purchase items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus Get 1-2 day FREE shipping on orders over $59, see for details! Now more on the CILANTRO LIME PISTACHIOS and PEPITAS. Enjoy and Healthy in 2018!

 

 

 

CILANTRO LIME PISTACHIOS and PEPITAS
Inspired by the traditional Latin sauce called a Mojo, every batch is made with the freshest ingredients – big bunches of fragrant cilantro, juicy jalapenos and freshly squeezed lime juice. Then they add their custom blend of spices and – OLE! These pistachios and sprouted pepitas are jumping with mojo!

All of the nuts are soaked in water overnight. During this time, amazing dormant enzymes and nutrients are activated and existing fats are transformed into healthier amino acids. This process is called germination. Live enzymes allow the nuts to be easily digested and the nutrients readily absorbed by our bodies.

The nuts are then seasoned and gently air-dried at low temperatures around 115 degrees. Drying at low temperatures, instead of roasting, protects all of the live enzymes and nutrients. The end result is LIVE nuts!

Ingredients
Soaked Pistachios (transitional), Sprouted Organic Pepitas, Organic Fresh Lime, Organic Fresh Cilantro, Organic Spices, Organic Fresh Jalapeno, Organic Cold Pressed Olive Oil, Pink Crystal Salt and Lime Oil. (May contain shell fragments) Packaged in the same facility as peanuts, tree nuts, soy, and milk products.

Nutrition Facts
Serving size 28g (~1 oz.)

Amount per serving
Calories 131
Calories from Fat 88
%DV
Total Fat 10g 16%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 305mg 13%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 5g
Vitamin A 4%
Vitamin C 4%
Calcium 3%
Iron 11%
More Info
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
https://nuts.com/nuts/pistachios/cilantro-lime-pepitas.html

 


Order securely online or call us:
800-558-6887 or 908-523-0333
Operating Hours (ET):
M-F 8AM-8PM
S-S 9AM-6PM
https://nuts.com/

Jennie – O Turkey Recipe of the Week – Grilled Turkey with Pineapple Citrus Relish

May 18, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Grilled Turkey with Pineapple Citrus Relish. You’ll be using JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with a marinade for the Tenderloin and a Pineapple Citrus Relish. A serving suggestion is to serve it over Cooked Rice. The dish is 240 calories and 14 net carbs! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Grilled Turkey with Pineapple Citrus Relish
Sweet and savory — who knew they’d pair so well? This recipe features extra lean turkey tenderloins grilled in a delicious marinade, topped with a fresh, crunchy relish and served over rice.

INGREDIENTS
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
1 (8-ounce) can pineapple tidbits in juice, drained and juice reserved
3 tablespoons plus 2 teaspoons lime juice, divided
2 teaspoons olive or vegetable oil
2 cloves garlic, minced
2 oranges, peeled, segmented and chopped
½ cup finely diced red bell pepper
2 tablespoons chopped red onion
1 tablespoon chopped fresh cilantro
cooked rice, if desired

DIRECTIONS
1) In 13 x 9 x 2-inch baking dish, place tenderloin. In small bowl, mix pineapple juice, 3 tablespoons lime juice, olive oil and garlic. Pour over turkey. Cover and refrigerate for 30 minutes, turning turkey occasionally.
2) Meanwhile, chop pineapple and place in medium bowl. Add remaining 2 teaspoons lime juice, oranges, red bell pepper, red onion and cilantro; mix well and set aside.
3) Remove turkey from marinade. Discard marinade. Grill turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Serve turkey with pineapple-citrus relish and cooked rice, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 34g
Carbohydrates 16g
Fiber 2g
Sugars 12g
Fat 1.5g
Cholesterol 65mg
Sodium 100mg
Saturated Fat 0g
https://www.jennieo.com/recipes/119-grilled-turkey-with-pineapple-citrus-relish

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