Kitchen Closed: Izzy’s Lean Corned Beef Sandwich w/ Potato Chips

June 29, 2019 at 6:29 PM | Posted in Izzy's | Leave a comment
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Today’s Menu: Izzy’s Lean Corned Beef Sandwich w/ Potato Chips

 


For Breakfast I toasted a couple of Eggo’s – Nutrigrain Waffles. Topped both we some I Can’t Believe It’s Not Butter and Log Cabin Sugarless Maple Syrup. Also prepared a 1/2 a Butterball Hardwood Smoked Turkey Sausage and had my Morning cup of Bigelow Decaf Green Tea. Mostly Sunny , Humid, and 92 Degrees outside today. After Breakfast I did a load of laundry then later got the cart out of the shed and got some yard work done. Put on plenty of sunscreen, that sun was hot! For Dinner tonight the Kitchen is Closed. : For Dinner tonight, Izzy’s Lean Corned Beef Sandwich w/ Potato Chips.

 

 

 


With the Kitchen Closed it was Izzy’s tonight! I had an Izzy’s famous corned beef, 96% lean cut, on whole wheat bread. I also had some Ruffle’s Reduced Fat Chips along with a Diet Peach Snapple. There’s 360 calories and 32 carbs for a full sandwich. I had half of it and saved the other half for lunch tomorrow, half sandwich 170 calories and 16 carbs. Not only does it look delicious, it is delicious! Izzy’s by far has the best and most tender Corned Beef there is! I bought Mom a Reuben and Potato Pancake. For Dessert later a Jello Sugar Free Dark Chocolate Pudding Cup topped with Cool Whip Free.

 

 

 

 

 

Izzy’s Lean

Izzy’s famous corned beef—96% lean cut— on whole wheat bread. Served with pasta salad.

http://izzys.com/

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One of America’s Favorites – New England Boiled Dinner

November 5, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner.

New England boiled dinner is a traditional meal on St. Patrick’s Day. Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the

New England boiled dinner with cabbage, potato, white turnip, rutabaga, carrot, onion, and parsnip

Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland’s annual beef exports in 1668. Most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. In the colonies the product was looked upon with disdain due to its association with poverty and slavery.

Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the original Irish dish of bacon and cabbage.

A “picnic ham” shoulder consists of the cured and smoked primal pork shoulder, which is cut from the lower portion of a hog’s foreleg still containing the arm and shank bones. The meat is then boiled with root vegetables for several hours or until it is tender. The resulting meat does not taste similar to a traditional ham.

Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt (large grains of salt were known as corns) and spices and the natural meat juices. This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes. However, after Luther Burbank’s alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal.

Smoked shoulder is an exceptionally salty cut of meat. Two different methods of preparation are commonly used to decrease the amount of salt in the meat. In the first method, the meat is placed in a pot and soaked in a refrigerated cold water bath for one day prior to cooking. During the soak, the water is changed several times. The pot of meat and water is then boiled on the stovetop until the meat is tender. In the second method, the meat is placed in cold water and brought to a boil. The boiling water is then poured off, replaced with fresh cold water, and the ham is brought to a boil again. This process can be repeated several times, as deemed appropriate by the chef, before the meat is allowed to cook. A combination of both methods is also acceptable. This is a very easy meal to cook, as the salt and flavor of the meat require no additional seasonings. The ham generally must boil for several hours until it is ready to eat. The vegetables are placed in the pot and boiled with the meat; however, some chefs prefer to place them in the ham’s water after the meat has been removed to avoid overcooking.

Common condiments include horseradish, mustard, and cider vinegar.

 

Lunch Meat of the Week – Corned Beef

October 11, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Corned beef

Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called “corns” of salt. It is featured as an ingredient in many cuisines.

Most recipes include nitrates or nitrites, which convert the natural myoglobin in beef to nitrosomyoglobin, giving a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum spores, but have been shown to be linked to increased cancer risk. Beef cured with salt only has a gray color and is sometimes called “New England corned beef.” Sometimes, sugar and spices are also added to corned beef recipes.

It was popular during World War I and World War II, when fresh meat was rationed. It also remains especially popular in Canada in a variety of dishes.

A corned beef on rye bread sandwich

Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including ancient Europe and the Middle East. The word corn derives from Old English and is used to describe any small, hard particles or grains. In the case of corned beef, the word may refer to the coarse, granular salts used to cure the beef. The word “corned” may also refer to the corns of potassium nitrate, also known as saltpeter, which were formerly used to preserve the meat.

Corned beef on a bagel with mustard

In North America, corned beef dishes are associated with traditional Irish cuisine. However, considerable debate remains about the association of corned beef with Ireland. Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the “forerunner of what today is known as Irish corned beef” and in the 17th century, the English named the Irish salted beef “corned beef”.

Some say until the wave of 18th-century Irish immigration to the United States, many of the ethnic Irish had not begun to consume corned beef dishes as seen today. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America.

The Jewish population produced similar salt-cured meat from beef brisket, which Irish immigrants purchased as corned beef from Jewish butchers. This may have been facilitated by the close cultural interactions and collaboration of these two diverse cultures in the United States’ main 19th- and 20th-century immigrant port of entry, New York City.

Corned beef hash out of the can

Canned corned beef has long been one of the standard meals included in military field ration packs around the world, due to its simplicity and instant preparation in such rations. One example is the American Meal, Ready-to-Eat (MRE) pack. Astronaut John Young sneaked a contraband corned beef sandwich on board Gemini 3, hiding it in a pocket of his spacesuit.

 

Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Potato Chips

September 5, 2018 at 5:21 PM | Posted in Izzy's | 4 Comments
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Today’s Menu: Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Potato Chips

 

 

For Breakfast this morning I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread and topped them with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Then at 11:00 I had to go to my family Doctor. My last visit for my Blood Work showed a increased Sugar count. So they are changing my increasing my Medication. The last few months have really been stressful so that didn’t help my readings any. And now it looks as though I’m losing my Supplement Insurance because I’m an Amputee, which I was when I first got the policy back in 2002. Then Thursday I have to be back at the Dentist Office for Dental Work. Too much going on, the bad way in my life right now. But it’s like they say “It could be worse”. So I didn’t really plan on anything for dinner but one thing kept sounding good with no prep by me, Izzy’s Lean Corned Beef Sandwich! So with the Kitchen closed tonight it was Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Potato Chips.

 


I just love Izzy’s Sandwiches! I would put Izzy’s Corned Beef up against any other. Plus with their “Lean’ version of the Corned Beef it makes it healthier also. The sandwich contains 170 calories and 16 carbs per serving (1/2 Sandwich) and 340 calories and 32 carbs for a Full Sandwich. I had the Full, as usual, along with a serving of Ruffle’s Reduced Fat Potato Chips and their 80 calories and 17 carbs per serving, I had a 1/2 serving. For Dessert/Snack later some Honey Crisp Apple slices.

 

 

 


Izzy’s

Izzy’s famous corned beef—96% lean cut— on whole wheat bread. Served with pasta salad
Calories/ Carbs
170/16 (1/2 Sandwich) 340/32 (Full Sandwich)
http://izzys.com/

Diabetic Dish of the Week – REUBEN BITES PARTY APPETIZER

July 24, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – REUBEN BITES PARTY APPETIZER. Corned beef that’s topped with Swiss cheese, Sauerkraut and Thousand Island Dressing. Perfect family Appetizer, snack, or for your your next party! You can find this recipe at the Diabetic Gourmet Magazine! At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes for your Breakfast, Lunch, Dinner, or Dessert menus. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

REUBEN BITES PARTY APPETIZER
A short stack of corned beef is topped with Swiss cheese, sauerkraut and Thousand Island dressing. All the big tastes of a classic Reuben sandwich in an appetizer-sized portion. You can also use left-over corned beef from St. Patrick’s Day or even kick it up a notch by using pastrami. Perfect for a party – a real crowd pleaser.

Recipe Yield: 32

Ingredients

12 ounces thinly sliced deli Corned Beef
1/2 cup Thousand Island dressing, divided
8 slices rye, swirl rye or pumpernickel bread
4 slices Swiss cheese (about 3/4 ounce each)
1 cup drained sauerkraut

Directions

1 – Preheat oven to 425F.
2 – Spread 2 teaspoons dressing on each bread slice; cut slices into quarters.
3 – Place bread pieces in a single layer on 2 baking sheets.
4 – Bake 9 to 11 minutes or until bread is lightly toasted, rotating baking sheets half way through baking.
5 – Meanwhile, cut cheese slices into quarters; cut each quarter diagonally in half to form 32 triangles.
6 – Top bread pieces evenly with Corned Beef, cheese slices and sauerkraut.
7 – Heat appetizers in 425F oven 3 to 5 minutes or until cheese is melted.
8 – Top evenly with remaining Thousand Island dressing.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 53
Fat: 2 grams
Saturated Fat: 1 grams
Fiber: .6 grams
Sodium: 236 milligrams
Cholesterol: 9 milligrams
Protein: 4 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipe/reuben-bites-party-appetizer

Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips

November 14, 2017 at 5:55 PM | Posted in Izzy's | Leave a comment
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Today’s Menu: Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. One of my favorite Breakfasts! 33 degrees out there this morning. Plenty of sunshine today and had a high of 46 degrees. Got the cart out of the shed along with the leaf blower. Took care of some final yard work for the year then used the leaf blower and cleaned off the deck and driveway areas. Nice to be outside taking in all the sunshine! So the Kitchen is closed tonight it was Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips for Dinner tonight.

 

I would put Izzy’s Corned Beef up against any other. Plus with their “Lean’ version of the Corned Beef it makes it healthier also. The sandwich contains 170 calories and 16 carbs per serving (1/2 Sandwich) and 340 calories and 32 carbs for a Full Sandwich. I had the Full, as usual, along with a serving of Ruffle’s Reduced Fat Potato Chips. Then to go along with it all I had an ice-cold Diet Dr. Pepper, 0 calories and 0 carbs. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

 

 

Izzy’s Izzy’s

Izzy’s famous corned beef—96% lean cut— on whole wheat bread. Served with pasta salad
Calories/ Carbs
170/16 (1/2 Sandwich) 340/32 (Full Sandwich)
http://izzys.com/

Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips

October 28, 2017 at 4:56 PM | Posted in Izzy's | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips

 

 

To start the morning off I toasted a Healthy Life Whole Grain English Muffin and Poached an Egg. I also had a cup of Bigelow Decaf Green Tea. After Breakfast I started a load of laundry for Mom and then it was on to house cleaning, vacuumed and dusted. Later on got the hand vacuum out and vacuumed my car and Mom’s car, both needed it! This morning it was about 32 degrees with a mix of rain and snow! Our first sign of the white 4 letter word! Only had a high today of 44 degrees. Did a few chores around the house and watched some College Football later in the afternoon. I’m shutting down the Kitchen today So with the Kitchen closed tonight it was Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips.

 

I would put Izzy’s Corned Beef up against any other. Plus with their “Lean’ version of the Corned Beef it makes it healthier also. The sandwich contains 170 calories and 16 carbs per serving (1/2 Sandwich) and 340 calories and 32 carbs for a Full Sandwich. I had the Full, as usual, along with a serving of Ruffle’s Reduced Fat Potato Chips. Then to go along with it all I had an ice-cold Diet Dr. Pepper, 0 calories and 0 carbs. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

Izzy’s Izzy’s

Izzy’s famous corned beef—96% lean cut— on whole wheat bread. Served with pasta salad
Calories/ Carbs
170/16 (1/2 Sandwich) 340/32 (Full Sandwich)
http://izzys.com/

One of America’s Favorites – New England Boiled Dinner

August 28, 2017 at 5:34 AM | Posted in One of America's Favorites | 2 Comments
Tags: , , , , , , , , , , , ,

New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner.

New England boiled dinner

New England boiled dinner is a traditional meal on St. Patrick’s Day. Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland’s annual beef exports in 1668. Most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. In the colonies the product was looked upon with disdain due to its association with poverty and slavery.

Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the original Irish dish of bacon and cabbage.

A “picnic ham” shoulder consists of the cured and smoked primal pork shoulder, which is cut from the lower portion of a hog’s foreleg still containing the arm and shank bones. The meat is then boiled with root vegetables for several hours or until it is tender. The resulting meat does not taste similar to a traditional ham.

Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt (large grains of salt were known as corns) and spices and the natural meat juices. This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes. However, after Luther Burbank’s alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal.

Smoked shoulder is an exceptionally salty cut of meat. Two different methods of preparation are commonly used to decrease the amount of salt in the meat. In the first method, the meat is placed in a pot and soaked in a refrigerated cold water bath for one day prior to cooking. During the soak, the water is changed several times. The pot of meat and water is then boiled on the stovetop until the meat is tender. In the second method, the meat is placed in cold water and brought to a boil. The boiling water is then poured off, replaced with fresh cold water, and the ham is brought to a boil again. This process can be repeated several times, as deemed appropriate by the chef, before the meat is allowed to cook. A combination of both methods is also acceptable. This is a very easy meal to cook, as the salt and flavor of the meat require no additional seasonings. The ham generally must boil for several hours until it is ready to eat. The vegetables are placed in the pot and boiled with the meat; however, some chefs prefer to place them in the ham’s water after the meat has been removed to avoid overcooking.

Common condiments include horseradish, mustard, and cider vinegar.

 

 

Kitchen Closed: Izzy’s Lean Corned Beef Sandwich w/ Potato Chips

June 14, 2017 at 5:04 PM | Posted in Izzy's | Leave a comment
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Today’s Menu: Izzy’s Lean Corned Beef Sandwich w/ Potato Chips

 

 

For Breakfast I had one of my favorites, 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. I topped it with a Sunnyside Up Fried Egg. Just love these skillet Meals! It was another night of little to no sleep again. Dealing with the Phantom Pains again. I usually don’t have them so close together like this. But they started late last night and continued till about 10:00 this morning. So not a lot got done today. Not that a lot would get done outside in that humidity! Showers in the morning then partly cloudy, 89 degrees and HUMID. After Lunch I laid back down in bed to catch up on some sleep. So the kitchen is shutdown tonight and its an Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips.

 

After catching up on some sleep I didn’t feel like cooking tonight so it was Izzy’s! I had an Izzy’s famous corned beef, 96% lean cut, on whole wheat bread. I also had some Ruffle’s Reduced Fat Chips along with a Diet Peach Snapple. There’s 360 calories and 32 carbs for a full sandwich. I had half of it and saved the other half for lunch tomorrow, half sandwich 170 calories and 16 carbs. Not only does it look delicious, it is delicious! Izzy’s by far has the best and most tender Corned Beef there is! I bought Mom a Reuben and Potato Pancake. For dessert later a Weight watcher’s Cookies and Cream Ice Cream Bar. The Kitchen will reopen tomorrow!

 

 

Izzy’s Lean

Izzy’s famous corned beef—96% lean cut— on whole wheat bread. Served with pasta salad.

http://izzys.com/

Kitchen Closed: Izzy’s Lean Corned Beef Sandwich w/ Potato Chips

May 1, 2017 at 4:43 PM | Posted in Izzy's | Leave a comment
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Today’s Menu: Izzy’s Lean Corned Beef Sandwich w/ Potato Chips

 
For Breakfast this morning I prepared a Poached Egg that I served on a toasted Healthy Life Whole Grain English Muffin. Topped it off with my morning cup of Bigelow Decaf Green Tea. Good light and healthy Breakfast! I enjoy Poached Eggs more and more. It was 86 degrees yesterday and 64 degrees today, a bit cooler and it really got windy as the day went on. It was laundry and house cleaning today, all day. For Dinner tonight an Izzy’s Lean Corned Beef Sandwich w/ Ruffle’s Reduced Fat Chips. I shut the kitchen down for tonight!

 

I got lazy and didn’t feel like cooking so I went to Izzy’s and got me and Mom a Sandwich for Dinner Tonight. I had a Izzy’s famous corned beef, 96% lean cut, on whole wheat bread. I also had some Ruffle’s Reduced Fat Chips along with a Diet Peach Snapple. There’s 360 calories and 32 carbs for a full sandwich. I had half of it and saved the other half for lunch tomorrow, half sandwich 170 calories and 16 carbs. Not only does it look delicious, it is delicious! Izzy’s by far has the best and most tender Corned Beef there is! I bought Mom a Reuben and Potato Pancake. For dessert later a Weight watcher’s Cookies and Cream Ice Cream Bar. The Kitchen will reopen tomorrow!

 

 

 


Izzy’s Lean

Izzy’s famous corned beef—96% lean cut— on whole wheat bread. Served with pasta salad.

http://izzys.com/

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