One of America’s Favorites – Potato Cakes

May 29, 2017 at 5:19 AM | Posted in One of America's Favorites | Leave a comment
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A pair of potato cakes

Potato scallop a term that is sometimes applied to various different food preparations using potatoes.

 

 

 

 
Hashed potatoes
In parts of England, the term can refer to a patty of hashed potatoes, a kind of hash brown. These are available pre-made and frozen in supermarkets and are served by many restaurants, such as fast food stands, often as part of the breakfast menu. It can also refer to a sort of potato pancake.

Best eaten warm, with baked beans, as part of a full English breakfast.

 
Mashed potatoes
Another variant popular in the United Kingdom is prepared from cold mashed potatoes and fresh eggs. The two ingredients are combined together, then fried until crispy on the outside.

 
Scallops

American potato cakes, also referred to as a potato patties

In Australia and England potato cakes in the form of thin slices of potato, battered and deep-fried, are commonly sold in fish and chip shops and takeaway food shops. The terminology used in Australia differs from state to state. In New South Wales, Queensland, and the ACT they are usually referred to as “potato scallops”, or simply as “scallops” (to avoid confusion, scallops eaten as seafood may be known as “sea scallops”. In Tasmania and Victoria, the term “potato cakes” is used, while in South Australia and Western Australia “potato fritter” is most common.

Potato scallops originate from central England and are common in fish and chip shops there. This variant is normally a thin slice of potato, dipped in batter and deep fried, with no additional flavoring added except salt and vinegar. This type of “potato scallop” is also found in New Zealand fish and chip shops, however it is referred to as a potato fritter, not scallop. More commonly in New Zealand, a potato cake is made from either mashed or grated potato and is not covered in batter or deep fried. Hash browns, which are also widely available, are distinctly different. In Scotland what are known as potato cakes in Australia are known as potato fritters and are of the same type as the English variant. They are very common in fish and chip shops and are often the cheapest item on the menu.

The term may refer to a preparation of mashed potatoes baked in the form of pie or a scallop made using potatoes or potato flour.

 
Tattie scones

U.S. potato cake

Scottish tattie scones and Lancashire potato cakes are made from mashed or reconstituted potato and flour and baked on a griddle. They are typically served fried with breakfast or as a snack with butter or margarine, although they are often served with other toppings such as baked beans, scrambled eggs, garlic butter or tomato ketchup.

 

 

 

 
Irish potato cakes
Irish potato cakes are typically made from mashed potato and flour or baking soda, and are usually fried. This is not the same dish as boxty, because boxty is made using raw potatoes whereas potato cake is made using cooked potatoes. In Ireland, potato cakes are typically known as potato bread, or spud bread, and are served in traditional breakfasts along with soda bread and toast.

 

“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto

May 29, 2017 at 5:16 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Asiago Vegetable Risotto. “Where’s the Beef”, you won’t ever miss it with this week’s recipe! Risotto with a fantastic mix of Vegetables. The recipe is off the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Asiago Vegetable Risotto

Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.

Recipe Ingredients:

2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted

Cooking Directions:

1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.

*Tip: Parmesan cheese can be substituted for the Asiago.
http://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html

Kitchen Hint of the Day!

May 29, 2017 at 5:14 AM | Posted in Kitchen Hints | Leave a comment
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Burger Grilling……..

 
Most people pack the burger patties tight and then flatten them down too much. A loosely packed patty makes for one juicy hamburger! If you pack your burger patties too tight, you run the risk of drying out the meat and making them tough. One thing you should do is make a thumb imprint on top of pattie. The imprint will keep the burgers shape and it will disappear as the burger cooks. Get Grilling!

Bacon and Cheese Turkey Burger w/ Baked Fries

May 28, 2017 at 4:56 PM | Posted in Alexia Potato Products, Honeysuckle White Turkey Products | Leave a comment
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Today’s Menu: Bacon and Cheese Turkey Burger w/ Baked Fries

 

 

To start my Sunday morning off I prepared a Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Topped it off with a Sunnyside Up Egg and also made that morning cup of Bigelow Decaf Green Tea. Just love this Skillet Breakfast! Outside it’s mostly cloudy, thunderstorms, and a high of 79 degrees. It seems like it rains every Memorial Day Weekend! After Breakfast I did a load of laundry and that was about it for the day. Caught up on some shows I had recorded. Not much else going on. So for Dinner tonight a I’m preparing a Bacon and Cheese Turkey Burger w/ Baked Fries.

 

 

 

 

I had a few of the Honeysuckle White Lightly Seasoned Turkey Patties left in the freezer so I grabbed one and let it thaw overnight in the fridge. They are 1/4 lb. patties (4 to a package) and 170 calories per burger.

 

 

 

 

For the Bacon I’m using the Kroger Simple Truth Turkey Bacon. It fries or bakes up real easy and has excellent taste.I was going to use more of the Wild Boar Bacon but forgot to lay the package out to thaw from the freezer.

 

 

 

 

To prepare the Turkey Burger, I’m using a medium size skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium. When the skillet was ready I added the Turkey Burger. I fried it about 6 minutes per side. After flipping the Burger I topped it with a slice of Kraft Deluxe Sharp Cheddar with a bout 1 minute of cooking time left. I served the Burgers on a Healthy Life Whole Grain Hamburger Bun. Topped the Turkey Burger with some Heinz 57 Sauce and the Turkey Bacon. The Burgers fried up great and the toppings all worked well together.

 

 

For a side I baked some Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For dessert later a Dole No Sugar Added Diced Mango/Pineapple Cup.

 

 

 

 
Honeysuckle White Lightly Seasoned Ground Turkey Patties
Our seasoned turkey patties are great for a last minute barbecue or quick dinner. They’re lightly seasoned for great taste, ready for the grill or stove.

 
INGREDIENTS
Turkey, less than 2% of the following: encapsulated salt (salt, hydrogenated soybean oil), sugar, dextrose, natural flavors, garlic powder, autolyzed yeast extract, vinegar powder, lemon juice powder, onion powder, spices, salt, sodium bicarbonate, grill flavor (from sunflower oil)

 
Nutrition Facts

Serving Size 1 patty (112 g)
Amount Per Serving
Calories 170
Calories from fat 80
% Daily Value*
Total fat 9 g 13 %
Saturated fat 2.5 g 13 %
Trans fat 0 g
Cholesterol 100 mg 33 %
Sodium 450 mg 19 %
Total Carbohydrates 1 g 0 %
Dietary Fiber
Sugars 0 g
Protein 21 g 42 %
Iron4%
http://www.honeysucklewhite.com/products/fresh-seasoned-ground-turkey-patties/
http://www.honeysucklewhite.com/

Soup Special of the Day!………Butternut Squash Soup

May 28, 2017 at 5:30 AM | Posted in soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Butternut Squash Soup. Enjoy and Eat Healthy!

 
Butternut Squash Soup

Recipe Ingredients:

1 teaspoon extra light olive oil
1 green onion, chopped
2 pounds butternut squash, peeled and diced
1 cup water
1/4 teaspoon roasted cumin
1/4 teaspoon dried thyme
2 teaspoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup 2% milk
Nutmeg for sprinkling

Cooking Directions:

1 – In a 5-quart Dutch oven or saucepot heat olive oil over low heat. Add chopped green onion (white part only); sauté until browned, about 2 minutes.
2 – Add peeled, seeded, and diced butternut squash, water, cumin, and thyme. Cover and simmer for 10 to 15 minutes or until squash is tender.
3 – Stir in flour. Cook for 1 minute. Add chicken broth; bringing to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.
4 – Remove from the heat and stir in milk.
5 – In a blender or food processor, blend squash mixture at low speed in batches until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
6 – Serve soup with sprinkled nutmeg.
* A baked crusty bread would go great with this (optional)
Makes 6 servings.

Turkey and Brie Baguette

May 28, 2017 at 5:29 AM | Posted in Jennie-O Turkey Products | Leave a comment
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From the Jennie – O website its a Turkey and Brie Baguette. Made with JENNIE-O® sliced All Natural Oven Browned Turkey Breast along with Arugula, thinly sliced Green Apples, and Crunchy Pecans. Topped with Brie and a Cranberry Chutney then served on a Baguette. You can find this recipe and all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Turkey and Brie Baguette
This sandwich recipe has it all — fresh arugula, thinly sliced green apples, crunchy pecans, lean turkey breast, Brie cheese and a savory cranberry chutney. Sandwich nirvana, ready in under 30 minutes!

INGREDIENTS

CRANBERRY CHUTNEY
2 teaspoons finely grated ginger
3 cloves garlic, minced
1 teaspoon ground cinnamon
2½ cups cranberries, fresh or frozen
½ cup sugar
⅔ cup orange juice
2 tablespoons cider vinegar
BAGUETTE
4 baguettes, split
4 ounces Brie, sliced
2 apples, sliced
8 ounces JENNIE-O® sliced All Natural Oven Browned Turkey Breast, from the service deli
1 cup arugula
½ cup pecan pieces, toasted
DIRECTIONS

1) For cranberry chutney, in medium saucepan, combine ginger, garlic, cinnamon, cranberries, sugar, orange juice and vinegar. Bring to boil. Reduce heat to medium. Simmer, uncovered, 10 minutes or until thickened, stirring occasionally; cool.
2) To assemble baguette, spread half of chutney in baguettes. In baguette layer Brie, apples, turkey and arugula. Top with remaining chutney and sprinkle with pecans. Cut in half to serve.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories490
Protein25g
Carbohydrates57g
Fiber9g
Sugars29g
Fat20g
Cholesterol55mg
Sodium820mg
Saturated Fat6g
https://www.jennieo.com/products/10-all-natural-oven-browned-turkey-breast

Kitchen Hint of the Day!

May 28, 2017 at 5:27 AM | Posted in Kitchen Hints | Leave a comment
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Chicken two ways……..

 
Boneless chicken pieces do well grilled quickly over direct heat, but bone-in pieces take longer and direct heat alone would burn them. Use indirect heat for bone-in pieces.

Crock Pot Pork Back Ribs w/ Mashed Potatoes and Bourbon and Brown Sugar Baked Beans

May 27, 2017 at 5:05 PM | Posted in Bob Evan's, Bush's, Pork, ribs | Leave a comment
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Today’s Menu: Crock Pot Pork Back Ribs w/ Mashed Potatoes and Bourbon and Brown Sugar Baked Beans

 

 


For Breakfast on this Saturday Morning I toasted a Healthy Life English Muffin and topped it with a Poached Egg. Also had my morning cup of Bigelow Decaf Green Tea. Partly sunny and 78 degrees outside, had some more rain late in the day. I had bought a couple of Tomato Plants at Meijer, and they were in sad shape. But I bought them anyway, so I repotted them today. All caught up on cleaning so I had the cart out most of the day. For Dinner tonight Mom’s Favorite, Crock Pot Pork Back Ribs w/ Mashed Potatoes and Bourbon and Brown Sugar Baked Beans.

 


Mom’s favorite meal is my Crock Pot Pork Back Ribs and she’s been wanting some Ribs. So “What Mom wants Mom gets”. So Ribs it is for dinner tonight. She I picked up a package at Kroger yesterday, they always have top quality Pork. And these were some Pork Back Ribs, 4 1/2 lbs. worth! Last night before I went to bed I cut the Ribs in half, so they’ll fit in the Crock Pot, and put each half in a Hefty Gallon Plastic Bag then seasoned them with JB’s Fat Boy All Purpose Rub and then covered the Ribs in JB’s Fat Boy Haug Waush BBQ Sauce to marinate all night in the fridge.

 

Then this morning I got out the Crock Pot, lined it with a Reynold’s Crock Pot Plastic Liner, and sprayed that with Pam Non-Stick Spray. Got the Ribs out of the fridge, discarded the Hefty Bags, and put them in the Crock Pot where I let them cook and simmer, on low, for about 7 hours. Long up in the afternoon you can start smelling the aroma of the Ribs, Rib intoxicating! After 7 hours their ready and now for the hard part of cooking them, getting them out whole without breaking them up! Their that tender, when eating them you need no knife, the bones just slide out. Tender, moist and just full of flavor! For us JB’s Fat Boy Sauces and Rubs can’t be beat. The Ribs were incredible! Plus I love using that Crock Pot, no mess and with the plastic liner in the Crock Pot little to no clean-up. Just wipe it down and store it for the next time. I would like to thank who ever invented the Crock Pot Liners! I always use them when using the Crock Pot.

 

 

 

For one side I heated up some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better and easier to make!

 

 

 

 

 

Then for another side I prepared a can of Bush’s Grillin’ Beans – Bourbon and Brown Sugar. Love these Beans, fantastic smokey flavor. Just simmer in a saucepan and serve. I had these sometime back and fell in love with the flavor and taste prepare the; just open the can and empty the Beans Into Saucepan. Heat To Simmer until heated through. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 


BUSH’S® BOURBON AND BROWN SUGAR GRILLIN’ BEANS®
When you’re grilling your favorite meats, you want a side that can hold its own—like the bold taste of BUSH’S® Bourbon and Brown Sugar Grillin’ Beans®. We slow-cook plump navy beans in a robust sauce generously seasoned with brown sugar, molasses, a bold blend of spices and a touch of natural bourbon flavor for a side dish that’s decidedly different.
NUTRITION
Serving Size: 1/2 cup (130g)
Calories 170
%DV*
Calories from Fat 5 -%
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 480mg 20%
Potassium 390mg 11%
Carbohydrates 35g 12%
Dietary Fiber 6g 24%
Protein 7g -%
Sugars 15g -%
Vitamin A – 0%
Vitamin C – 2%
Calcium – 6%
Iron – 10%
http://www.bushbeans.com/en_US/product/bourbon-and-brown-sugar

Turkey Kabobs

May 27, 2017 at 5:37 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Fire up the grill and get the Turkey Kabobs ready! Grilled Turkey and Vegetables makes the weekend even better! Using JENNIE-O® Savory Roast Turkey Breast Tenderloin along with Tomatoes, Shallots, and more! Eat delicious and eat healthy these Turkey Kabobs. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Turkey Kabobs
Grilled turkey tenderloin and veggies

INGREDIENTS

¾ cup Greek yogurt
1 cup chopped fresh basil leaves
1 cup chopped fresh mint leaves
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper
2 cloves garlic, coarsely chopped
½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into 1½ to 2-inch pieces
1 cup cherry tomatoes
6 shallots, cut in half

 
DIRECTIONS

1) Process yogurt, basil, mint, olive oil, salt, pepper and garlic in food processor or blender, until smooth. Pour yogurt mixture over turkey pieces and stir to combine. Cover and refrigerate 1 hour or overnight. Remove turkey from marinade, discarding excess marinade.
2) Thread turkey, tomatoes, and shallots onto metal skewers. Prepare grill for medium heat. Cook skewers on grill, 12 to 15 minutes turning skewers a quarter turn every 3 minutes. Always cook turkey until well done, 165°F as measured by meat thermometer.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories160
Protein14g
Carbohydrates11g
Fiber4g
Sugars3g
Fat8g
Cholesterol25mg
Sodium620mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/977-turkey-kabobs

Meanwhile back at the SayersBrook Bison Ranch……Duck Magret

May 27, 2017 at 5:32 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its Duck Magret 3-4 pieces (2.6 lbs). If you’ve never tried Duck you are in for a treat! Delicious and easily prepared. SayersBrook has a couple of Duck cuts to choose from, Duck (5.7 lbs) 1 piece per package or Duck Magret 3-4 pieces (2.6 lbs). But besides Duck you can choose from cuts of Bison, Wild Boar, Elk, Ostrich, Hams, Rabbit, and more! So check out the SayersBrook site (http://www.sayersbrook.com/) today and see all the selections. They also have a great selection of recipes so be sure to check those out. Now more on the Duck Magret. Enjoy and Eat Healthy!

 

 

Duck Magret 3-4 pieces (2.6 lbs)

Though duck may take a back seat to chicken and turkey in most homes, duck is an impressive main course that can be surprisingly easy to prepare. From roasted whole duck to duck breast, duck is flavorsome and fairly rich so it requires a side dish of something tart or fruity, Don’t hesitate to dip it in a great sauce or start with an easy-to-mix rub recipe for raw duck.
http://www.sayersbrook.com/duck-magret-3-4-pieces-2-6-lbs/

 

 

 

 


Toll-Free : 888-472-9377
Phone : 573 438-4449
info@sayersbrook.com
2056 hwy 195
Hermann, MO 65041
http://www.sayersbrook.com/

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