Kitchen Hint of the Day!

November 1, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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How can I make my coleslaw better, kick it up a bit…………………

Simply whisk together the mayo, a little sugar, cider vinegar, salt and pepper, chopped onions, parsley, and some celery salt. Add part of the slaw dressing to the coleslaw mix and give it a good toss. Add more dressing as needed after tasting the creamy coleslaw.

Jennie – O Turkey Recipe of the Week – Grilled Turkey Sandwiches

August 28, 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 Turkey Recipe of the Week is a Grilled Turkey Sandwich. These Mouth-Watering Sandwiches are made using JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast, Butter, Mustard, Whole Grain Bread, American Cheese Slices, and ColeSlaw. 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 2020! https://www.jennieo.com/

Grilled Turkey Sandwiches
These Grilled Turkey Sandwiches bring together slow-cooked turkey breast, crunchy coleslaw and melted cheese on grilled whole grain bread. It’s big on flavor, easy to prep, and kid-friendly, too!

Total Time 3 Hours
Serving Size 4 Servings

Ingredients

1 – (2 to 2 0.5-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast

2 – tablespoons butter

1 – tablespoon mustard

8 – slices whole grain bread

4 – American cheese slices

1 ½ – cups prepared coleslaw

Directions

1) Preheat oven to 375°F. Remove frozen turkey from white outer package only. Do not remove turkey from cooking bag. Place in a roasting pan with at least 2″ high sides.

2) Cut three ½” slits in top of cooking bag. Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.

3) Roast turkey until a meat thermometer reaches 165°F. Cooking time is approximately 3 hours. During final 1 hour, check internal temperature by inserting thermometer into thickest part of breast. Remove from oven when internal temperature reaches 165°F.

4) Slice turkey. Refrigerate half of turkey for another use.

5) In small bowl, combine butter and mustard. Spread on bread. Place 4 slices of bread in sandwich maker or Panini press.

6) Add cheese and 3 slices turkey. Place remaining bread slices, buttered side up on turkey. Close sandwich maker and cook 2 to 3 minutes or until golden brown.

7) Cut each sandwich in half to serve. Serve with coleslaw.

Nutrition – Per Serving

Calories 360
Protein 22g
Carbohydrates 30g
Fiber 5g
Sugars 5g
Fat 17g
Cholesterol 65mg
Sodium 770mg
Saturated Fat 8g
https://www.jennieo.com/recipes/grilled-turkey-sandwiches/

Kitchen Closed for Mother’s Day……………..

May 10, 2020 at 6:50 PM | Posted in BEEF, Food | Leave a comment
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Today’s Menu: By Culver’s

The kitchen is shut down tonight and I ordered Dinner from Culver’s! Mom had the Chopped Steak Dinner with Sauteed Onions and Mushrooms, Mashed Potatoes, Coleslaw, and Roll. I had the Beef Pot Roast Sandwich with Mashed Potatoes and Gravy. Thank you Culver’s! Happy Mother’s Day to all you Mom’s out there! Take Care All!

 

Sweet and Smoky Turkey Franks

May 1, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For the second Jennie – O recipe I have a recipe for Sweet and Smoky Turkey Franks. This one is made using JENNIE-O® Turkey Bacon Sweet and Smoky Turkey Franks, JENNIE-O® Turkey Franks, BBQ Sauce, Pineapple Slices, Coleslaw, Coleslaw Dressing, and Hot Dog Buns. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. So enjoy and Make the Switch in 2020! https://www.jennieo.com/

Sweet and Smoky Turkey Franks
MAKES 4 SERVINGS
INGREDIENTS

4 slices JENNIE-O® Turkey Bacon
4 JENNIE-O® Turkey Franks
2 tablespoons barbeque sauce
2 slices pineapple
1½ cups coleslaw mix
⅓ cup low fat coleslaw dressing
4 hot dog buns, split

DIRECTIONS

1 – Prepare barbecue for medium heat.
2 – Wrap bacon slice around each frank. Grill according to package directions. Brush with barbecue sauce. Grill 2 minutes longer.
3 – Grill pineapple slices 3 to 4 minutes per side or until grill marks appear. Dice pineapple. Place in medium bowl. Add coleslaw mix and dressing. Toss to combine.
4 – Spoon coleslaw into buns. Top with franks.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories 360
Protein 11g
Carbohydrates 62g
Fiber 7g
Sugars 30g
Fat 11g
Cholesterol 40mg
Sodium 790mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/830-sweet-and-smoky-turkey-franks

Jennie – O Turkey Recipe of the Week – Turkey and Slaw Roll

March 22, 2019 at 6:02 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 – Turkey and Slaw Roll. Made using JENNIE-O® Slow Roasted Dark Turkey along with Low-Sodium Barbeque Sauce, Kaiser Rolls, and Prepared Coleslaw. A Pulled Sandwich made tastier and healthier! I also left info on the JENNIE-O® Slow Roasted Dark Turkey below. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey and Slaw Roll
Pulled turkey sandwiches can’t get more savory than this! It’s made with shredded and slow roasted dark turkey in a rich, tangy barbeque sauce and topped with crisp coleslaw. When it comes to flavor, this game day recipe pulls all the stops!

INGREDIENTS
1 pound shredded JENNIE-O® Slow Roasted Dark Turkey
1 cup low-sodium barbeque sauce
4 Kaiser rolls, split
1 cup prepared coleslaw

DIRECTIONS
1) In saucepan, combine turkey and barbeque sauce; heat thoroughly.
2) Spoon turkey mixture on roll bottoms. Top with coleslaw. Cover with roll tops.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 380
Protein 22g
Carbohydrates 51g
Fiber 4g
Sugars 22g
Fat 11g
Cholesterol 80mg
Sodium 990mg
Saturated Fat 3g
https://www.jennieo.com/recipes/919-turkey-and-slaw-roll

 

 

 

Slow Roasted Dark Turkey
It doesn’t get more tender than our slow roasted dark turkey. Perfect for comfort foods like a savory stew or over mashed potatoes, or exciting finger foods like sliders and tacos. Take home slow roasted dark turkey from the deli section and dinner is served.

* GLUTEN FREE
* FULLY COOKED
* ALL NATURAL
* NO ARTIFICIAL INGREDIENTS
* MINIMALLY PROCESSED
Find this product in the deli section of your grocery store.
https://www.jennieo.com/products/103-slow-roasted-dark-turkey

One of America’s Favorites – Coleslaw

March 20, 2017 at 6:27 AM | Posted in One of America's Favorites | Leave a comment
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Coleslaw (also known as cole slaw or simply slaw) is a salad consisting primarily of finely shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing. Prepared in this manner, coleslaw can be pickled for up to four weeks if it is stored in an airtight container. Another way to make coleslaw is to use foods that already contain vinaigrette: mayonnaise, for example, is commonly used.

Coleslaw is frequently served as a side dish in traditional meals in many countries, and can be seen in major fast food chains as well.

 

 

Coleslaw made with mayonnaise

There are many variations of the recipe, which include the addition of other ingredients such as red cabbage, pepper, shredded carrots, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. A variety of seasonings, such as celery seed, may be added. The cabbage may come in finely minced pieces, shredded strips, or small squares. Other slaw variants include broccoli slaw, which uses shredded raw broccoli in place of the cabbage. Cream, sour cream, or buttermilk are also popular additions. Buttermilk coleslaw is most commonly found in the southern United States.

 
In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is an essential part of “Lexington style” North Carolina barbecue.

 
Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats and may be accompanied by French fries or potato salad as another side dish. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard. A vinegar-based coleslaw is the signature ingredient to a Primanti Brothers sandwich. Coleslaw also is used on a variant of the Reuben sandwich, with coleslaw substituting for the sauerkraut; the sandwich is commonly called a Rachel to differentiate it from the Reuben.

 
According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are specifically mentioned as possible added ingredients.

 

Diabetic Dish of the Week – Amish Coleslaw

January 24, 2017 at 6:41 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Amish Coleslaw. Thank you to Carla for passing this one along to me!

 

Amish Coleslaw
Recipe Ingredients:

1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup Splenda Granulated No Calorie Sweetener
1 cup vinegar
1 teaspoon sea salt
1 teaspoon celery seed
1 teaspoon Splenda Granulated No Calorie Sweetener
1 teaspoon prepared mustard
3/4 cupextra light olive oil

Cooking Directions:

In a large bowl, toss together the cabbage, onion, and 1 cup Splenda Granulated Sweetener. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon Splenda® Granulated Sweetener, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.
Makes 8 servings.

One of America’s Favorites – Polish Boy

January 9, 2017 at 5:47 PM | Posted in One of America's Favorites | Leave a comment
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The Polish Boy is a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce or hot sauce, and a layer of coleslaw. While the sausage is typically grilled, some establishments will quickly deep fry the sausage after grilling and prior to assembling the sandwich. While Polish Boys can be found at various establishments throughout Cleveland, a popular place is Freddie’s Southern Style Rib House, known for their southern style barbecue sauce. Esquire named theirs as one of the best sandwiches in America, calling it “soul on white.”

Chef Michael Symon cited the Polish Boy as “The Best Thing I Ever Ate” on the Food Network, where he featured

A Polish boy sandwich from Freddie's Southern Style Rib House

A Polish boy sandwich from Freddie’s Southern Style Rib House

Seti’s Polish Boys on the show. Seti’s version is unique because of optional chilli and cheese that can be added to your sandwich.

Polishboy sandwich consist only of a beef polish sausage, french fries, coleslaw and barbecue sauce on a bun. Polishboys can be found in most if not all of Cleveland soulfood restaurants. Chilli, cheese peppers and sauerkraut are not ingredients found on a Polishboy. Chef Gregby Camp from “Mickey Flickey’s Amazing Wings” appeared on The Wendy Williams Show to teach the audience how to make a Cleveland Polish boy. Chef Camp suggests toasting the bun to give it better flavor and to hold the sandwich together. His sandwich features just enough coleslaw to taste, homemade french fries and their Amazing Comeback Barbecue Sauce.

 

 
Hot Sauce Williams, a restaurant on Cleveland’s East Side, features a variation that includes the addition of smoked and barbecued pork shoulder to the sandwich and was featured in June 2010 on the Travel Channel’s Man vs. Food. Host and food enthusiast Adam Richman tried their Polish boy, which featured the restaurant’s signature hot-sauce. Since the airing of the episode, Hot-Sauce Williams changed the type of french fries used in the sandwich and removed the pork shoulder from its components. B&M Barbecue, a Cleveland BBQ chain, calls this variant of the Polish Boy with pork shoulder a “Polish Girl”.

 

Healthy Coleslaws and Picnic Salad Recipes

July 19, 2016 at 4:49 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Healthy Coleslaw’s and Picnic Salad Recipes. Classic versions of Coleslaw recipes made healthy! Recipes that include; Carrot and Radish Slaw with Pickled Onions, Classic Coleslaw with Attitude, and Rainbow Slaw with Beet Greens. Find them all at the EatingWell website! http://www.eatingwell.com/

 

 

Healthy Coleslaws and Picnic Salad RecipesEatingWell2

What’s a picnic without coleslaw and a salad? Our healthier versions of classic coleslaw are sure to be a hit at any get-together, plus we have potato salads, pasta salads and grain salads to add unique flavors to your meal. If classic potluck salads go fast at your parties, check out our recipes for classic versions made healthier.

 

 

Carrot & Radish Slaw with Pickled Onions
Cutting vegetables into long thin strips—a technique called julienning—rather than shredding them gives this healthy slaw recipe a marvelous, crisp texture. You can cut the vegetables by hand, but a mandoline will save you a lot of time. If your radishes still have the greens attached, reserve them and use as a garnish…..

 
Classic Coleslaw with Attitude
Lots of crunchy, aromatic seeds and the pungent agrodolce bite of quick-pickled raisins elevate this coleslaw recipe from plain to brilliant. If you’re bringing it to a party, make sure to save some at home for yourself. You’ll want to put it on sandwiches and salads, or serve it alongside pork chops…..

 
Rainbow Slaw with Beet Greens
A touch of cumin and cinnamon give this colorful, healthy slaw recipe a hint of the Middle East. Serve with a wedge of cheese and a whole-grain roll on the side for a satisfying dinner—or with just about anything that comes off the grill……

 

 

* Click the link below to get all the Healthy Coleslaws and Picnic Salad Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_picnic_coleslaws_and_salads

Sweet and Smoky Turkey Franks

June 29, 2016 at 3:56 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Just wanted to pass this healthy and delicious Jennie – O recipes along to everyone! It’s just one of many healthy recipes that you can find at the Jennie – O website. It’s time to make the SWITCH! https://www.jennieo.com/

 

Sweet & Smoky Turkey Franks

INGREDIENTS

4 slices JENNIE-O® Turkey BaconSweet & Smoky Turkey Franks
4 JENNIE-O® Turkey Franks
2 tablespoons barbeque sauce
2 slices pineapple
1½ cups coleslaw mix
⅓ cup low fat coleslaw dressing
4 hot dog buns, split

 
DIRECTIONS

1 – Prepare barbecue for medium heat.
2 – Wrap bacon slice around each frank. Grill according to package directions. Brush with barbecue sauce. Grill 2 minutes longer.
3 – Grill pineapple slices 3 to 4 minutes per side or until grill marks appear. Dice pineapple. Place in medium bowl. Add coleslaw mix and dressing. Toss to combine.
4 – Spoon coleslaw into buns. Top with franks.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories360
Protein11g
Carbohydrates62g
Fiber7g
Sugars30g
Fat11g
Cholesterol40mg
Sodium790mg
Saturated Fat2.5g

https://www.jennieo.com/recipes/830-sweet-and-smoky-turkey-franks

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