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!

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.

Grilled Broccoli Rabe

September 3, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I’ve got a perfect Diabetic Friendly side dish for that Grilled Salmon, Grilled Broccoli Rabe. You’ve already got the grill fired up for the Salmon so just go ahead and prepare a side dish too.Easy to prepare and all you’ll need is the Broccoli Rabe along with with Extra Virgin Olive Oil, Kosher Salt, and Crushed Red Pepper. This recipe is also from the Diabetes Self Management website! A fantastic recipe site so be sure to check it out. So Enjoy and Make 2019 a Healthy One!

Grilled Broccoli Rabe
In a rush to make dinner?
This quick and easy broccoli rabe recipe is packed with nutrition — and flavor!

Sometimes, you don’t have the time to cook fresh vegetables but luckily our grilled broccoli rabe is an easy alternative.

1 bunch broccoli rabe, tough lower stems removed
Extra virgin olive oil
Kosher salt
Pinch of crushed red pepper

1 – Immerse the rabe in a large bowl of tap water and let it hang out for 10 to 15 minutes.

2 – Preheat the grill to medium.

3 – Drain the rabe but DO NOT shake off the excess water. Toss the rabe with olive oil and salt and lay it on the grill in an even layer.

4 – Cook the rabe for 3 to 4 minutes per side, turning as needed so all sides grill. The rabe should start to soften and char. If it starts to char too quickly, spray or shake a few drops of water on it.

5 – When the rabe is tender, remove it from the grill, drizzle with a bit more olive oil, and add a sprinkey-dink of salt and crushed red pepper. Serve hot or at room temp.

Yield: 4 servings.

Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 59 calories, Carbohydrates: 3 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 274 mg, Fiber: 3 g

It’s Nuts I tell you!……….GARLIC PENNE PASTA

May 25, 2017 at 4:53 AM | Posted in nuts, NUTS COM | Leave a comment
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From the website ( this week is a RECIPE FOR GARLIC PENNE PASTA. Not only can you find this recipe at the Nuts site but you can also purchase 2 of the ingredients, Crushed Red Pepper and Sun Dried Tomatoes. At the website ( you’ll find selections of Dried Fruit, Chocolates and Sweets, Snacks, Coffee and Tea, Cooking and Baking, Gifts and more! Most items can be purchased in small amounts or in bulk. Plus there’s Everyday Free Shipping, see for details. Now on to the recipe for Garlic Penne Pasta. Enjoy and Eat Healthy!




Recipe Ingredients:
1 package dry penne
1/4 cup olive oil
3 cloves garlic, minced
1 cup Sun Dried Tomatoes chopped
1 tbsp parsley
1 tsp Crushed Red Pepper
1/2 tsp black pepper
1/4 cup grated Parmesan cheese

Cooking Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

* Crushed Red Pepper
Crushed red pepper has an extremely fresh and strong flavor. It will excite any dish, from tomato sauces to stir fries to hamburger patties! Be prepared!

* Sun Dried Tomatoes Sun Dried Tomatoes
Sun dried tomatoes are great for cooking, but better watch out because you may eat all these moist and soft tomatoes as soon as you open up the package! They’re packed with vitamins A and C.


Order online or call 800-558-6887


February 23, 2017 at 6:25 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the website ( its a recipe for Garlic Pasta. The Garlic/Herb mixture has Crushed Red Pepper in it to provide just the right amount of heat for it! You can purchase the Crushed Red Pepper right here at the Nuts website ( Besides great recipes and Crushed Red Pepper you can find; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, GIFTS, and more! Most items can be purchased in small amounts or in bulk. Plus there’s Everyday Free Shipping, see for details. Now on the recipe and info on the Crushed Red Pepper. Enjoy and Eat Healthy!




Recipe Ingredients: nuts-com-ad-brown-board
1 package dry penne
1 medium head garlic, peeled and chopped
1/2 cup olive oil
1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
2 tbsp chopped fresh parsley
1 tbsp crushed Crushed Red Pepper
1 cup grated Parmesan cheese

Cooking Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
3. In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.



Crushed Red Peppernuts-2-nuts-and-sign
Crushed red pepper adds an undeniably hot kick to everything from grilled meats to pizza and potato hash browns. Fabulous in pasta sauce, too. Crushed red pepper is any spicy food lover’s BFF seasoning. Every flavorful spice stash could use the potency this all-star seasoning.

Order securely online or call us:nuts products
800-558-6887 or 908-523-0333

Wild Idea Buffalo – Italian Buffalo Meatballs

December 9, 2013 at 10:40 AM | Posted in Wild Idea Buffalo | 1 Comment
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Here’s the third and final Buffalo Meatball recipe from Jill O’Brien of Wild Idea Buffalo. The first two were made of Ground Buffalo and this one is made with Buffalo Italian Sausage, which can be purchased on line at the Wild Idea Buffalo web site.



Wild Idea Buffalo Italian Buffalo Meatballs
Italian Buffalo Meatballs (Makes 20 to 24 meatballs)


1 lb. Buffalo Italian Sausage

¼ cup basil, chopped

¼ cup sundried tomatoes, chopped

2 cloves garlic, minced

4 oz. mozzarella cheese, shredded

2 teaspoons butter

1 medium onion, diced

1 tablespoon sugar

1 teaspoon fennel


1) Mix basil, sundried tomatoes, garlic and cheese together.

2) In sauce pan over medium high heat, heat oil. Add onions, sugar and fennel and sauté until slightly caramelized. Transfer to plate and allow to cool before adding to other ingredients.

3) Crumble ground buffalo meat into other ingredients. Mix thoroughly with hands.

4) Place mixture in food processor and flash pulse process, until slightly sticky. Allow meat mixture to rest 2 to 24 hours before cooking. This can be done before or after making meatballs.

5) Form into 1 oz. or desired size meatballs and place on lightly oiled baking sheet.

6) Broil meatballs in oven on middle rack, until browned, about 5 minutes.

Serve warm. Great by themselves or serve with marinara on a bed of creamy risotto.




Wild Idea Buffalo Italian Sausage

1 lb. Italian Sausage
What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you’ve tried it will be a staple in your house!

One pound package of ground sausage, not in links. 1 lb. package.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Pure Cane Sugar, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika] Red Wine Vinegar, Salt, Water.

Wild Idea Buffalo Recipe of the Week – Lasagna

September 4, 2013 at 9:01 AM | Posted in Wild Idea Buffalo | 2 Comments
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I haven’t had Lasagna made with Buffalo Italian Sausage, YET! This just sounds like one of those keeper recipes. Another delicious and healthy recipe from Jill O’Brien of Wild Idea Buffalo. I can’t wait to try this one!



LasagnaWild Idea Buffalo Lasagna
By: Jill O’Brien

Lasagna (serves 4 to 6)

1 – Batch Buffalo Meat Sauce
1 – pkg. no boil lasagna sheets
1 – lb. fresh mozzarella, sliced
8oz. – parmesan, grated
* optional roasted zucchini
Buffalo Meat Sauce Ingredients:

1 tablespoon olive oil
1 – pound Buffalo Italian Sausage
1 – onion, diced
1 tablespoon fresh garlic, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoon dried crushed fennel
½ teaspoon fresh rosemary, finely diced
1 teaspoon salt
1 teaspoon black pepper
1/2 – cup red wine
1 quart crushed tomatoes, (rinse jar with 1 cup water)
1 tablespoon brown sugar
½ tablespoon balsamic vinegar
1 tablespoon lemon juice

Preparation of Sauce:

* Heat olive oil in heavy sauce pan over medium high heat.
* Coarsely crumble in Buffalo Italian Sausage and stir once.
*Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
*Add red wine and stir.
*Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
*Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally.
*Season to taste.

* Lightly oil lasagna pan or casserole dish.
* Cover bottom of pan with one cup meat sauce.
* Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.)
* Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top.
* Cover with foil and bake at 375* for 45 minutes or until bubbly.
* Cover top with grated Parmesan and allow to melt or lightly brown.



Wild Idea Buffalo -1 lb. Italian SausageWild Idea Buffalo Italian Sausage
What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of grilling or Italian dishes, without sacrificing a bit of flavor. One pound package of ground sausage, not in links. 1 lb. Package

Ingredients: Buffalo, Organic Spices:[Black Pepper, Pure Cane Sugar, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika] Red Wine Vinegar, Salt, Water.

Vegetarian Chili

August 23, 2013 at 9:18 AM | Posted in chili, spices and herbs, vegetables | Leave a comment
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Thank you to Connie for passing this along!
Vegetarian Chili

1 tablespoon extra virgin olive oil
1 jalapeno pepper, seeds removed, fine chopped
1/4 cup chopped onion
1 1/3 cups red & yellow peppers, chopped
6 teaspoons chili powder
2 teaspoons ground cinnamon
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
1/2 teaspoon ground (cayenne) red pepper
1/3 cup Splenda Granular
3 tablespoons cider vinegar
1 (28-ounce) can crushed tomatoes with thick tomato puree
2 (15-ounce) can black beans (Do Not Drain!)
2 (15-ounce) cans dark red kidney beans (Do Not Drain!)
1 (15-ounce) can cannellini beans (Do Not Drain!)
1 (10-ounce) box Corn kernels, frozen
Sea Salt to taste (optional)

In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5 to 8 minutes).
Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.*
Makes 16 servings.

Note: If spicier chile is preferred, increase the ground cayenne red pepper to 1 teaspoon, & increase the chili powder to 7 teaspoons. If sweeter chili is preferred, increase SPLENDA® Granular to 2/3 cup.

* This chile, like most chiles, tastes best the day after it is made. Refrigerate chile in covered pot overnight. Bring to a boil over a low heat, stirring constantly.

Breakfast: Sunnyside Up Egg, Buffalo Breakfast Sausage, Toast, and Green Tea

June 8, 2013 at 8:10 AM | Posted in Aunt Millie's, breakfast, Wild Idea Buffalo | Leave a comment
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Had Buffalo Breakfast Sausage For the first time for Breakfast this morning, and loved it as i do all Buffalo cuts of meat. I ordered it fromBuffalo Sausage Breakfast 007 Wild Idea Buffalo along with 3 Buffalo Steaks. It fried up perfect and was seasoned just right! With a hint of Sage and Maple along with Organic Spices:[Allspice, Brown Cane Sugar, Crushed Red Pepper, Garlic Powder, Onion Powder, Sage] Salt, Water. With all that it had to be good! Along with the Sausage I had one Egg, Sunnyside Up, and Aunt Millie’s Whole Grain Bread that was toasted and spread with I Can’t Believe It’s Not Butter. I also had a fresh brewed Bigelow Decaf Green Tea. Good way to start the day!






Wild Idea Buffalo Breakfast SausageWild Idea Buffalo Breakfast Sausage
Our prairie bison mixed with hints of sage and maple makes this a healthy breakfast meat alternative. Serve it up with sunny-side eggs and pancakes or use in stuffing and sauces. One pound package of ground breakfast sausage, not in links. 1 lb. package.

Ingredients: Buffalo, Organic Spices:[Allspice, Brown Cane Sugar, Crushed Red Pepper, Garlic Powder, Onion Powder, Sage] Salt, Water

Homemade Walking Tacos

June 19, 2012 at 10:26 AM | Posted in diabetes, diabetes friendly, low calorie, low carb, tacos | Leave a comment
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Came across this on the web site and had to pass it along! What a great and easy recipe. Just open the bags of tortilla chips and add the addtional ingredients and you have your “Walking Taco” How great is that! I left the recipe and web link below. check the entire web site out it’s full of great recipes and info.

Homemade Walking Tacos
MAKES: 5 servings
SERVING SIZE: 1 walking taco

2 teaspoons olive oil or canola oil
8 ounces uncooked ground turkey breast
1/4 cup chopped onion
1/4 cup chopped red sweet pepper
1 tablespoon reduced-sodium taco seasoning
1 tablespoon water
1/8 – 1/4 teaspoon crushed red pepper
5 100-calorie packages nacho cheese-flavor tortilla chips
1 cup shredded romaine lettuce
2/3 cup diced tomato
1/3 cup shredded reduced-fat cheddar cheese
5 teaspoons light sour cream
1. In a large skillet, heat oil over medium heat. Add turkey breast, onion, and sweet pepper. Cook until turkey is no longer pink, using a wooden spoon to break up meat as it cooks. Stir in taco seasoning, the water, and crushed red pepper. Cook and stir for 1 minute more.
2. Meanwhile, open the bags of tortilla chips; if desired, gently crush chips. Add lettuce to the bags. Top with cooked turkey mixture, tomato, and cheese. Top each with a teaspoon of the sour cream. Use a fork to mix together and eat from the bag. Makes 5 servings (1 walking taco per serving)

Nutrition Facts Per Serving:
Servings Per Recipe: 5
Calories: 207
Protein(gm): 15
Carbohydrate(gm): 16
Fat, total(gm): 10
Cholesterol(mg): 28
Saturated fat(gm): 2
Monosaturated fat(gm): 2
Dietary Fiber, total(gm): 1
Sugar, total(gm): 2

Macadamia Nut Tilapia

February 6, 2012 at 11:36 AM | Posted in diabetes, diabetes friendly, fish, Food, nuts | Leave a comment
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Macadamia Nut Tilapia


3 Tbsp. reduced-sodium soy sauce
2 Tbsp. dry sherry
2 tsp. brown sugar
4 garlic cloves, minced
2 scallions, minced
1 tsp. fresh grated ginger
1/4 tsp. crushed red pepper flakes
4 tilapia fillets (4 oz. each) or other white fish as desired

1/4 cup coarsely chopped unsalted, toasted macadamia nuts
2 scallions, finely minced
1 Tbsp. toasted macadamia nut oil (or other aromatic oil such as sesame or walnut)


4 servings
Serving size: 3 to 4 oz.
Preparation time: 10 minutes
Cooking time: 7 to 10 minutes

1. In a shallow pan, mix together the soy sauce, sherry, brown sugar, garlic, scallions, ginger, and red pepper flakes. Add the tilapia fillets, and turn to coat. Cover and refrigerate for 1 hour.
2. Preheat the oven broiler. Line a broiler pan with foil. Coat the foil with cooking spray. Drain the tilapia fillets from the marinade. Broil the fish 6 inches from the heat source, turning once for a total of 7 to 10 minutes or until cooked through.
3. To serve, place the fillets on a platter. Sprinkle with macadamia nuts and scallions, and drizzle with macadamia nut oil.

Nutrition Facts
Lean meat exchanges 3
Fat exchanges 1.5
Amount per Serving
Calories 210
Calories from Fat 100
Total Fat 11 g
Saturated Fat 2.2 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 285 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 2 g
Protein 24 g

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