RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS

April 4, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , , , ,

I’ve come across the perfect meal for your Easter Dinner, RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS. To make this Delicious Dish you’ll need a Beef Ribeye Roast, Dijon Mustard, Croutons, Green Beans, and Olive Oil. An Easter Dinner to remember! You can find this recipe along with all the other Delicious and Healthy Diabetic Friendly Recipes at the Diabetic Gourmet website, so be sure to check it out! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

RIBEYE ROAST WITH DIJON CRUST AND ROASTED GREEN BEANS
Ingredients

1 well-trimmed beef ribeye roast, small end (4 to 6 pounds)
1/2 cup Dijon-style mustard
2-1/3 cups cheese and garlic or Caesar croutons, finely crushed (about 1-1/4 cups crumbs), divided
1-1/2 pounds green beans, trimmed
1 tablespoon olive oil

Directions

1 – Heat oven to 350F. Spread mustard evenly over all surfaces of beef roast. Press 1 cup crouton crumbs evenly onto roast over mustard.
2 – Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3 – Meanwhile toss green beans with oil on metal baking sheet. Add remaining 1/4 cup crouton crumbs; toss to coat. Roast in 350F oven with beef roast 30 minutes.
4 – Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Increase oven temperature to 450F; continue roasting green beans 10 to 20 minutes or until tender and starting to brown.
5 – Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
6 – Carve roast into slices. Season beef and green beans with salt and pepper, as desired.

Recipe Yield: 6 to 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 463
Fat: 19 grams
Saturated Fat: 5 grams
Fiber: 0.5 grams
Sodium: 783 milligrams
Cholesterol: 129 milligrams
Protein: 54 grams
Carbohydrates: 15 grams
https://diabeticgourmet.com/diabetic-recipes/ribeye-roast-with-dijon-crust-and-roasted-green-beans

Jennie – O Turkey Recipe of the Week – Savory Crescent Turkey Squares

November 29, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
Tags: , , , , , , , , , , ,

This week’s Jennie – O Turkey Recipe of the Week is Savory Crescent Turkey Squares. For this week’s Jennie – O Recipes I’ve got a couple of recipes to deal with those Delicious Thanksgiving Leftovers! This one is a recipe for Savory Crescent Turkey Squares. Using Cream Cheese, Butter, Cubed Jennie – O Turkey Breast, Milk, Onion, 1 can of Refrigerated Crescent Roll Dough, and Croutons. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Savory Crescent Turkey Squares
Hit a homerun with the family tonight with these homemade pockets of hot, savory turkey in a creamy sauce. Great for cooking with leftovers, this great American dinner is extremely kid-friendly.

INGREDIENTS
1 (3-ounce) package cream cheese, softened
3 tablespoons butter, divided, softened
2 cups cubed JENNIE-O® Turkey Breast Roast
2 tablespoons milk
1 tablespoon chopped onion
¼ teaspoon salt, if desired
⅛ teaspoon black pepper
1 (8-ounce) can refrigerated crescent roll dough
½ cup seasoned croutons, crushed

DIRECTIONS
1) Heat oven to 350°F.
2) In bowl, combine cream cheese and 2 tablespoons butter. Stir until smooth. Add turkey, milk, onion, salt and pepper; mix together.
3) Separate dough into 4 rectangles, sealing perforations. Spoon turkey mixture on one end of rectangle. Fold other end of dough over filling. Seal edges with fork. Place on baking pan. Brush tops with 1 tablespoon melted butter. Sprinkle with crushed croutons.
4) Bake 20 to 25 minutes or until golden brown.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 35g
Carbohydrates 27g
Fiber 0g
Sugars 6g
Fat 19g
Cholesterol 90mg
Sodium 960mg
Saturated Fat 9g
https://www.jennieo.com/recipes/237-savory-crescent-turkey-squares

Baby Spinach ‘n Bacon Salad

July 16, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
Tags: , , , , , , , , , ,

I’ve got a great Salad to go with Salmon Dish, Baby Spinach ‘n Bacon Salad. You’ll need Baby Spinach Greens and Turkey Bacon as your main ingredients. The recipe comes from the CooksRecipes website which has a fantastic selection of recipes to please all tastes! Be sure to check out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

 

Baby Spinach ‘n Bacon Salad

Baby spinach leaves are wilted in a warm bacon vinaigrette dressing. Perfect for any time of year.

Recipe Ingredients:
1 (7-ounce) bag baby spinach greens*
1/2 cup fat free salad croutons

Dressing:
1/4 cup white vinegar
1/4 cup water
1/4 cup Dijon mustard
3 tablespoons Splenda® Granulated No Calorie Sweetener
5 slices turkey bacon
1/4 cup chopped red onion
2 garlic cloves, minced

Cooking Directions:
1 – Place spinach greens in a large mixing bowl. Remove any undesirable leaves or large stems. Add croutons. Set aside.
2 – Make dressing. Blend together vinegar, water, mustard and Splenda® Granulated Sweetener in a small mixing bowl. Set aside.
3 – Finely slice bacon into small strips. Place in a medium saucepan and fry over medium-high heat until crispy (approximately 3 to 4 minutes).
4 – Add onion and garlic and cook over medium-high heat 1 to 2 minutes.
5 – Add vinegar mixture and simmer 1 to 2 minutes. Pour over spinach and croutons. Toss well. Serve immediately.
Makes 4 (1 cup) servings.

Tip: Regular fresh spinach may be used in place of baby spinach but will result in a less delicate salad.
Nutritional Information Per Serving (1/4 of recipe): Calories: 80; Calories from Fat: 35; Total Fat: 4g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 620mg; Total Carbs: 8g; Dietary Fiber: 2g; Sugars: 1g; Protein: 5g.
https://www.cooksrecipes.com/diabetic/baby_spinach_’n_bacon_salad_recipe.html

Kitchen Hint of the Day!

November 29, 2015 at 5:56 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , ,

Bread or Rolls leftover from dinner or going stale……..

 
A great way to use a stale loaf of bread or rolls is to make croutons! Cut up into blocks, fry up for a minute or so with some butter and oil and sprinkle on seasoning of choice, Garlic Salt and italian Herbs work well. Then toast in the oven! The leftovers can be frozen and used as needed.

One of America’s Favorites – Caesar Salad

February 23, 2015 at 6:24 AM | Posted in One of America's Favorites | 4 Comments
Tags: , , , , , , , , , ,
A Caesar salad

A Caesar salad

A Caesar salad is a salad of romaine lettuce and croutons dressed with Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is often prepared table side.

 

 

The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.” A number of Cardini’s staff have said that they invented the dish.

Julia Child said that she had eaten a Caesar salad at Cardini’s restaurant when she was a child in the 1920s. The earliest contemporary documentation of Caesar Salad is from a 1946 Lawry’s The Prime Rib (Los Angeles, California) restaurant menu, twenty-two years after the 1924 origin attributed to the Cardinis.

 

 

A simple Caesar salad

A simple Caesar salad

The original Caesar salad recipe (unlike his brother Alex’s Aviator’s salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

In the 1970s, Cardini’s daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

Bottled Caesar dressings are now produced and marketed by many companies.

The trademark brands, “Cardini’s”, “Caesar Cardini’s” and “The Original Caesar Dressing” are all claimed to date to February 1950, though they were only registered decades later, and more than a dozen varieties of bottled Cardini’s dressing are available today. Some recipes include mustard, avocado, tomato, bacon bits, garlic cloves or anchovies. Cardini’s Brand original Caesar dressing is somewhat different from Rosa’s version.

 

 

One of the most common Caesar salad variations, shown here topped with grilled chicken

One of the most common Caesar salad variations, shown here topped with grilled chicken

Many variations of the salad exist; for example, by topping a Caesar salad with grilled chicken, steak, or seafood. Certain Mexican restaurants may improvise on items such as substituting tortilla strips for croutons or Cotija cheese for the Parmesan.

Ingredients
Common ingredients in many recipes:

* romaine or cos lettuce
* olive or vegetable oil
* fresh crushed garlic
* salt to taste
* fresh-ground black pepper
* lemon or lime juice – fresh squeezed
* Worcestershire sauce
* raw or coddled egg yolks
* freshly grated Parmesan cheese
* freshly prepared croutons

Variations
There are limitless variations. However, some of the more common are:

* other varieties of lettuce
* grilled poultry (most often chicken), meat, shellfish, or fish
* capers
* Romano cheese
* anchovies
* bacon

 

 

 

There is inherent risk of infection by salmonella bacteria occasionally found in raw egg from cracked or improperly washed eggshells. This is a concern with many similar dressings that are emulsified with eggs, though generally the pH level is thought to be acidic enough to kill those bacteria. Nevertheless, later versions of the recipe call at least for briefly cooked coddled eggs or pasteurized eggs. Recipes may omit the egg and produce a “Caesar vinaigrette”. Many variations of this salad exist; yogurt is sometimes substituted for the eggs to maintain a creamy texture and others call for using mayonnaise, oil and vinegar.

 

Kitchen Hint of the Day!

February 21, 2015 at 6:14 AM | Posted in Kitchen Hints | 1 Comment
Tags: , , , , , ,

Have you ever wondered what to do with old extra hamburger or hot dog buns? Wonder no longer! Turn them into croutons, stuffing, baked or fried French toast, strata, garlic bread or sandwiches. If you use them for croutons you can create your own seasoned croutons. Use any spice or herb you would like. waste not want not!

Kitchen Hint of the Day!

December 26, 2014 at 6:25 AM | Posted in Kitchen Hints | 3 Comments
Tags: , , , , , , ,

A Salad tip from Janice!

 
To add some crunch to fruit salads, use almonds and dried banana chips as “croutons.”

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Omnivore's Cookbook

Modern Chinese Cooking

In search of flavor

enriching the everyday

Money Saving Kitchen

Recipes, cooking advice, and kitchen tips to help you stay within your budget!!

Keti's Kitchen

Easy, healthy recipes from scratch and my favorite dishes from delicious Georgian cuisine

Montana's Mountain Maven

Where Comfort Meets Sophistication

Countryside cooks

Recipes and more

Food.blog

Get your subdomain of food.blog

Culinary Oracle

Discover your inner chef...

The Little Red Pinny

Vegan Delicious

C.U.NextTuesday, Dolly

#Legend #beauty #Epic #WriteDrunkEditSober

My Kitchen Memories

Every Recipe Has A Story

No More Sad Little Green Beans

Recipes, and stories from one home cook to another!

BORN 2 GRILL

My bbq experience.

Amrey's Kitchen

Spread the Love, Spread it with an Amrey's Kitchen Treat!

Ped's Kitchen

Good, simple, tasty food