Sunday’s Pork Roast Dinner Recipe – Carolina Barbecue SUNDAY

January 12, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 2 Comments
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This week’s Sunday’s Pork Roast Dinner Recipe is a Carolina Barbecue. All you need to make this week’s recipe is a 5 Pound Boston Butt Roast, a Dutch Oven, and the Sauce (Recipe included). Then get ready for one Delicious Sunday Dinner! The Recipe comes from the CooksRecipes website which is loaded with Delicious and Healthy Recipes to please all tastes! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Carolina Barbecue
This recipe serves 20, so it’s perfect for family gatherings.

Recipe Ingredients:
1 (5-pound) Boston butt roast
2 teaspoons vegetable oil

Sauce:
1 1/2 cups water
1 (8-ounce) tomato sauce
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
Salt and pepper, to taste
1 teaspoon celery seeds
1 teaspoon chili powder
Dash hot pepper sauce

Cooking Directions:
1 – Randomly pierce the surface of the roast with a sharp knife.
2 – In a Dutch oven, brown roast on all sides in hot oil.
3 – For Sauce: In a mixing bowl, combine remaining ingredients and mix well. Pour sauce over roast and bring to a boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender. Baste roast with sauce during cooking time.
4 – Slice or chop to serve.
Makes 20 servings.

Nutritional Information Per Serving (1/20 of recipe): Calories 260 calories Protein 33 grams Fat 11 grams Sodium 160 milligrams Cholesterol 105 milligrams Saturated Fat 4 grams Carbohydrates 4 grams Fiber 0 grams.
https://www.cooksrecipes.com/pork/carolina_barbecue_recipe.html

It’s Chili, Chowder, or Stew Saturday – Green Chili Stew

November 23, 2019 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 Green Chili Stew. This week’s It’s Chili, Chowder, or Stew Saturday recipe is Green Chili Stew. Made using Fresh Sausage or Cubed Pork, Mild Green Chilies, Corn (3 cans), Celery, Potatoes, Tomatoes, Chicken Broth, Flour Tortillas, and Spices. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Green Chili Stew

Recipe Ingredients:
2 pounds fresh sausage links or cubed pork
3 (4-ounce) cans diced mild green chiles
3 (12-ounce) cans corn, drained
2 stalks celery, diced
2 medium potatoes, diced
2 medium tomatoes, diced
8 cups (32 ounces) chicken broth
1 teaspoon dried oregano
2 teaspoons ground cumin
Salt, to taste
Flour tortillas
1 tablespoon vegetable oil

Cooking Directions:
1 – In large Dutch oven or deep skillet with lid, brown meat over medium-high heat until lightly browned; crumble into pieces.
2 – Add remaining ingredients to pot; cover and simmer for one hour.
3 – Serve hot with flour tortillas.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 410; Total Fat: 13g; Saturated Fat: 4g; Cholesterol: 95mg; Total Carbs: 36g; Fiber: 5g; Protein: 36g; Sodium: 990mg.
https://www.cooksrecipes.com/soup/green_chili_stew_recipe.html

Sunday’s Chicken Dinner Recipe – JILL’S ROAST HERITAGE CHICKEN

April 28, 2019 at 6:02 AM | Posted in Sunday's Chicken Dinner, Wild Idea Buffalo | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – JILL’S ROAST HERITAGE CHICKEN. The recipe is from the Wild Idea Buffalo website, that’s right Chicken not Buffalo! Wild Idea also sells Heritage Chicken from Emmer and Co. And they have one delicious and healthy Chicken Recipe for Chicken! This is a Dutch Oven Recipe, so how easy is that to prepare! You can find this recipe and purchase the Emmer & Co. Heritage Chicken along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

JILL’S ROAST HERITAGE CHICKEN
After testing a few methods of roasting a Heritage Chicken, this method was hands down the winner. Although the flavor was always very good with other methods, I was looking for the method that would keep the meat juicy, but also get it close to fall off the bone tender.

Ingredients:

1 – 3# Emmer & Co. Heritage Chicken

1 – tablespoon + 1 teaspoon salt

1 – tablespoon baking powder (a tip from Emmer & Co.)

4 – tablespoons salted butter

1 – teaspoon black pepper

1 – teaspoon thyme leaves

1 – onion, orange, apple, or other sweet or savory food to fill the cavity

4 – stalks celery, halved

1 – onion, sliced

salt and pepper

1½ – cups water

Enameled Dutch Oven

Preparation:

1 – Rinse chicken and remove neck from cavity. (Reserve neck, adding to the pot for additional flavor or give to your favorite pet!) Blot the chicken dry with paper towels.
2 – Mix salt and baking powder together and gently rub all over the chicken. Refrigerate uncovered for 4 to 24 hours.
3 – Position top oven rack in the middle of the oven and preheat to 500°.
4 – Remove chicken from the refrigerator. Melt butter and add pepper, thyme and remaining teaspoon salt. Rub seasoned butter into the chicken skin and cavity. *The butter will adhere to the cold chicken without running off.
5 – Fill the cavity of the chicken with coarse chopped onion or orange halves, or other savory or sweet foods. This adds additional flavor and helps chicken cook more evenly.
6 – Place celery and onions in the bottom of the Dutch oven and place chicken breast side up on top of vegetables. Place the chicken in the oven and roast for 15 minutes.
7 – Add the water to the pot and cover and continue to cook at 500° for another 10 minutes.
*Optional: Before continuing with this step you can also turn your chicken over after initial roasting, so the breast is facing down. For the best browning, pile your vegetables to the center or add a few more to keep the breast out of the liquid.
8 – After 10 minutes, shut your oven off and leave the chicken in the oven for two hours. Do not open the door during this time.
9 – Remove chicken from the oven and transfer to a platter or cutting board. Chicken segments will release fairly easily or carve as desired. Season with a little salt and pepper.
10 – Strain juices from the pot and serve with the chicken or thicken to your liking for gravy.

https://wildideabuffalo.com/blogs/recipes/jills-roasted-braised-heritage-chicken

Wild Idea Buffalo Recipe of the Week – JILL’S ROAST HERITAGE CHICKEN

December 19, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – JILL’S ROAST HERITAGE CHICKEN. That’s right Chicken not Buffalo! Wild Idea also sells Heritage Chicken from Emmer and Co. Which is this week’s recipe, JILL’S ROAST HERITAGE CHICKEN. The recipe and the Emmer & Co. HERITAGE CHICKEN along with all the other Wild Idea Products are all on the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2018 and the upcoming New Year! https://wildideabuffalo.com/

JILL’S ROAST HERITAGE CHICKEN
After testing a few methods of roasting a Heritage Chicken, this method was hands down the winner. Although the flavor was always very good with other methods, I was looking for the method that would keep the meat juicy, but also get it close to fall off the bone tender.

Ingredients:

1 – 3# Emmer & Co. Heritage Chicken

1 – tablespoon + 1 teaspoon salt

1 – tablespoon baking powder (a tip from Emmer & Co.)

4 – tablespoons salted butter

1 – teaspoon black pepper

1 – teaspoon thyme leaves

1 – onion, orange, apple, or other sweet or savory food to fill the cavity

4 – stalks celery, halved

1 – onion, sliced

salt & pepper

1½ – cups water

Enameled Dutch Oven

Preparation:

1 – Rinse chicken and remove neck from cavity. (Reserve neck, adding to the pot for additional flavor or give to your favorite pet!) Blot the chicken dry with paper towels.
2 – Mix salt and baking powder together and gently rub all over the chicken. Refrigerate uncovered for 4 to 24 hours.
3 – Position top oven rack in the middle of the oven and preheat to 500°.
4 – Remove chicken from the refrigerator. Melt butter and add pepper, thyme and remaining teaspoon salt. Rub seasoned butter into the chicken skin and cavity. *The butter will adhere to the cold chicken without running off.
5 – Fill the cavity of the chicken with coarse chopped onion or orange halves, or other savory or sweet foods. This adds additional flavor and helps chicken cook more evenly.
6 – Place celery and onions in the bottom of the Dutch oven and place chicken breast side up on top of vegetables. Place the chicken in the oven and roast for 15 minutes.
7 – Add the water to the pot and cover and continue to cook at 500° for another 10 minutes. *Optional: Before continuing with this step you can also turn your chicken over after initial roasting, so the breast is facing down. For the best browning, pile your vegetables to the center or add a few more to keep the breast out of the liquid.
8 – After 10 minutes, shut your oven off and leave the chicken in the oven for two hours. Do not open the door during this time.
9 – Remove chicken from the oven and transfer to a platter or cutting board. Chicken segments will release fairly easily or carve as desired. Season with a little salt and pepper.
10 – Strain juices from the pot and serve with the chicken or thicken to your liking for gravy.
https://wildideabuffalo.com/blogs/recipes/jills-roasted-braised-heritage-chicken

 

 


PASTURE RAISED CHICKEN
We are delighted to once again have inventory on sustainably-raised Chickens from Emmer & Co. Emmer is now producing a new “Ranger” variety, which is a little meatier and delicious in flavor. But… we’ll let your taste buds be the judge!
Emmer & Co. chicken is truly the best chicken we have ever eaten. The quality comes from the chicken varieties produced and also, how they’re raised. We know you’ll love this product and the company’s mission!

Size: Red Ranger – Avg. 3.5 lbs. per whole chicken
https://wildideabuffalo.com/collections/heritage-chicken/products/heritage-chicken

Beans and Smoked Turkey Sausage (Beans and Weenies)

June 16, 2016 at 5:01 PM | Posted in Bush's, Butterball Smoked Turkey Sausage | Leave a comment
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Today’s Menu: Beans and Smoked Turkey Sausage (Beans and Weenies)

 

 

Beans and Smoked Turkey Sausage (Beans and Weenies) 014
For breakfast it was a couple of Eggo Waffles and a cup of Bigelow Decaf Green Tea. After breakfast I went to the local Kroger for a few items and to order a cake for Mom and Dad’s 68th Wedding Anniversary coming this Sunday. Long time 68 years! I’m having them a little surprise party over at the rehab center where Dad is at. They told us yesterday that Dad would be released on June 28th, barring any setbacks. So good news there! Spent the day at home and got caught up on some little jobs around the house. For dinner tonight a personal favorite and comfort food. I prepared Beans and Smoked Turkey Sausage (Beans and Weenies).

 

Beans and Smoked Turkey Sausage (Beans and Weenies) 001
While growing up I would live on Campbell’s Beans and Weenies! So tonight it’s Beans and Weenies, but I kicked this version up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into thin bite size pieces), 3 slices of Jennie – O Turkey Bacon (Fried and Crumbled), 1 can of Bush’s White Chili Beans, 1 can Bush’s Vegetarian Reduced Sodium Baked Beans, 1/4 cup of Red Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, Liquid Smoke (Optional and to taste), a couple of shakes (or more) of Frank’s Red Hot Sauce, and 2 cups of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).

 

I used a small size Dutch Oven that I had sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let it simmer. Another set it and forget recipe! After I got the Beans started I fried up 1 1/2 Butterball Hardwood Smoked Turkey Sausages. I first sliced them up into bite size pieces then fried them on medium until they started to brown and removed them from the heat and put them in a small bowl and set aside.

 

Beans and Smoked Turkey Sausage (Beans and Weenies) 003
Then using the same skillet I fried the Sausage in I fried 3 slices of Jennie – O Turkey Bacon, actually I fried 5 slices actually. Always remember when preparing Bacon to always add 2 extra slices. Because you know you’ll grab a couple of slices, it’s called the Bacon Factor or Bacon Math. I fried it up nice and crisp and when done crumbled it up into small pieces and added it to the Beans. Sausage, Bacon, and Beans are such a natural combo, Bacon gives it that wonderful smoky flavor.

 

 

Beans and Smoked Turkey Sausage (Beans and Weenies) 007
You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan and get done even quicker. Myself I love dishes that you can set low and let them simmer. After a couple of hours I added the Butterball Hardwood Smoked Turkey Sausages and added it to the Beans. Kept the heat on low until it was time for dinner. A good Hearty Meal tonight. You have the smokiness of the Bacon and Liquid Smoke, the Sweetness and Tang of the BBQ Sauce, the Spices, along with the Smoked Turkey Sausage and Beans. I just love all the flavors, a real comfort food favorite of mine! Another plus is the cleanup, just one dutch Oven and 1 skillet to clean. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 
Bush’s Vegetarian Reduced Sodium Baked Beans

LESS SODIUM. ZERO MEAT. VERY FLAVORFUL!Bush's Vegetarian Reduced Sodium Baked Beans

BUSH’S® REDUCED SODIUM VEGETARIAN BAKED BEANS
Looking for flavorful baked beans without the bacon? Try our Reduced Sodium Vegetarian Baked Beans. We cut the sodium and kept the flavor, which features tender navy beans in a tangy sauce seasoned with brown sugar and a special blend of spices. This variety has 25% less sodium than our regular Vegetarian Baked Beans.
Even with 25% less sodium than our regular Vegetarian Baked Beans, BUSH’S® Reduced Sodium Vegetarian Baked Beans pack a flavorful punch. Plus, they provide 6 g of both protein and fiber per serving!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 140
%DV*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 410mg 17%
Potassium 390mg 11%
Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 12g -%

http://www.bushbeans.com/en_US/product/reduced-sodium-vegetarian

 

 
Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.Butterball Smoked Turkey Sausage
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.
Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7
Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

http://www.butterball.com/product/smoked-turkey-dinner-sausage

Beans and Smoked Turkey Sausage (Beans and Weenies)

March 21, 2016 at 4:39 PM | Posted in Bush's, Butterball Smoked Turkey Sausage | 2 Comments
Tags: , , , , , , , , ,

Today’s Menu: Beans and Smoked Turkey Sausage (Beans and Weenies)

 

 

Beans and Smoked Turkey Sausage (Beans and Weenies) 014
For Breakfast this morning i had some Simply Potatoes Hash Browns and a couple of Jennie – O Breakfast Turkey Sausage Links. Right after Breakfast I had to take my car to the shop and have a new battery put in. Back home I grabbed my grocery list and Mom’s list and I went to the Kroger up the road from us. I didn’t need much but Mom needed quite a few things. Stopped by an ATM Machine on the way back. Did some light house cleaning and that was about my day. The grass is really growing and we have flowers up and buds on the trees. We are going to have to have the lawn mowed real soon already. For dinner tonight I prepared a Comfort Food Classic, Beans and Smoked Turkey Sausage (Beans and Weenies) and a baked loaf of Kroger Multigrain Batard Bread.

 

 

Beans and Smoked Turkey Sausage (Beans and Weenies) 001
While growing up I would live on Campbell’s Beans and Weenies! So tonight it’s Beans and Weenies, but I kicked this version up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into thin bite size pieces), 3 slices of Jennie – O Turkey Bacon (Fried and Crumbled), 1 can of Bush’s White Chili Beans, 1 can Bush’s Vegetarian Reduced Sodium Baked Beans, 1/4 cup of Red Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, Liquid Smoke (Optional and to taste), a couple of shakes (or more) of Frank’s Red Hot Sauce, and 2 cups of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).

 

 

Beans and Smoked Turkey Sausage (Beans and Weenies) 003
I used a small size Dutch Oven that I had sprayed with Pam Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let it simmer. Another set it and forget recipe! After I got the Beans started I fried up 1 1/2 Butterball Hardwood Smoked Turkey Sausages. I first sliced them up into bite size pieces then fried them on medium until they started to brown and removed them from the heat and put them in a small bowl and set aside.
Then using the same skillet I fried the Sausage in I fried 3 slices of Jennie – O Turkey Bacon, actually I fried 5 slices actually. Always remember when preparing Bacon to always add 2 extra slices. Because you know you’ll grab a couple of slices, it’s called the Bacon Factor or Bacon Math. I fried it up nice and crisp and when done crumbled it up into small pieces and added it to the Beans. Sausage, Bacon, and Beans are such a natural combo, Bacon gives it that wonderful smoky flavor.

 

 

Beans and Smoked Turkey Sausage (Beans and Weenies) 007

You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan and get done even quicker. Myself love dishes that you can set low and let them simmer. After a couple of hours I added the Butterball Hardwood Smoked Turkey Sausages and added it to the Beans. Kept the heat on low until it was time for dinner. A good Hearty Meal tonight. You have the smokiness of the Bacon and Liquid Smoke, the Sweetness and Tang of the BBQ Sauce, the Spices, along with the Smoked Turkey Sausage and Beans. I just love all the flavors, a real comfort food favorite of mine! Another plus is the cleanup, just one dutch Oven and 1 skillet to clean. I also baked a loaf Kroger Multigrain Batard Bread. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

 

Bush’s Vegetarian Reduced Sodium Baked Beans

LESS SODIUM. ZERO MEAT. VERY FLAVORFUL!

BUSH’S® REDUCED SODIUM VEGETARIAN BAKED BEANSBush's Vegetarian Reduced Sodium Baked Beans
Looking for flavorful baked beans without the bacon? Try our Reduced Sodium Vegetarian Baked Beans. We cut the sodium and kept the flavor, which features tender navy beans in a tangy sauce seasoned with brown sugar and a special blend of spices. This variety has 25% less sodium than our regular Vegetarian Baked Beans.
Even with 25% less sodium than our regular Vegetarian Baked Beans, BUSH’S® Reduced Sodium Vegetarian Baked Beans pack a flavorful punch. Plus, they provide 6 g of both protein and fiber per serving!

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 140
%DV*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 410mg 17%
Potassium 390mg 11%
Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 12g -%
http://www.bushbeans.com/en_US/product/reduced-sodium-vegetarian

 

 

 

 

 

 

Butterball Hardwood Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.Butterball Smoked Turkey Sausage
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.
Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7
Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

http://www.butterball.com/product/smoked-turkey-dinner-sausage

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Beans and Smoked Turkey Sausage (Beans and Weenies)

August 27, 2015 at 5:19 PM | Posted in beans, Bush's, Butterball Smoked Turkey Sausage | 1 Comment
Tags: , , , , , , , ,

Today’s Menu: Beans and Smoked Turkey Sausage (Beans and Weenies)

 

Beans and Smoked Turkey Sausage (Beans and Weenies) 010
After Breakfast and my morning workout I got a few things done around the house and then off to Kroger. And good news, the Honey Crisp Apples are back in stock! Just love those Apples! Back home was on the phone with Hoveround Mobility Chairs for over an hour!! Trying to cut through all the red tape to get my Hoveround Chair repaired. Because of the Obama Care what used to take a few minutes to get work scheduled now takes up to 3 weeks or more, just not right what they’ve done to Health Care. Anyway for dinner tonight I prepared Beans and Smoked Turkey Sausage (Beans and Weenies).

 

 

Beans and Smoked Turkey Sausage (Beans and Weenies) 002
While growing up who didn’t like the old-fashioned Campbell’s Beans and Weenies! So tonight it’s Beans and Weenies, but I kicked this version up a bit. I used 1 Butterball Hardwood Smoked Turkey Sausage (sliced into thin bite size pieces), 3 slices of Jennie – O Turkey Bacon, 1 can of Bush’s Cannellini Beans, 1 can Joan of Arc Spicy Chili Beans, 1/4 cup of Red Onion (Chopped), 1 teaspoon Ground Cinnamon, 1 teaspoon Ground Mustard, 1 tablespoon Splenda Brown Sugar, Liquid Smoke (Optional and to taste), a couple of shakes (or more) of Frank’s Red Hot Sauce, and 2 cups of Jack Daniel’s Honey Smokehouse BBQ Sauce (or to taste).

 
Plus it’s another one of those delicious one pot meals. I used a small size Dutch Oven that I had sprayed with Pam Beans and Smoked Turkey Sausage (Beans and Weenies) 003Cooking Spray. Added all the ingredients except for the Turkey Smoked Sausage to the Dutch Oven, and stirred until well mixed. I turned the stove on medium low, covered the pot and just let simmer. Another set it and forget recipe! After I got the Beans started I fried up 3 slices of Jennie – O Turkey Bacon, actually I fried 5 slices. Always remember when preparing Bacon to always add 2 extra slices. Because you know you’ll grab a couple of slices, it’s called the Bacon Factor or bacon Math. I fried it up nice and crisp and when done crumbled it up into small pieces and added it to the Beans. Bacon and beans are such a natural combo, Bacon gives it that wonderful smoky flavor.

 

Beans and Smoked Turkey Sausage (Beans and Weenies) 004

You could make this in a crock pot on low and let it go all day or by using a medium size sauce pan and get done even quicker. I love dishes that you can set low and let them simmer. After a couple of hours I sliced up one of the Butterball Hardwood Smoked Turkey Sausages and added it to the Beans. I then increased the heat to medium for about another 1/2 hour and then reduced it back down to medium low until it was time for dinner. A good Hearty Meal tonight. You have the smokiness of the Bacon and Liquid Smoke, the Sweetness and Tang of the BBQ Sauce, the Spices, along with the Smoked Turkey Sausage and Beans. I just love all the flavors, a real comfort food favorite of mine! Another plus is the cleanup, just one dutch Oven to clean. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a bowl of Del Monte Sliced Peaches.

 

 

 

 

BUSH’S® CANNELLINI BEANSBush's CANNELLINI BEANS
Originally from Italy, cannellini beans are quite popular in the U.S. Their silky texture and nutty flavor make them a go-to bean for pasta dishes, tuna salads and, of course, minestrone. We pick large, smooth beans with a shiny finish to ensure hearty flavor. Try them in Reduced Sodium!

BUSH’S® Cannellini Beans add 7 g of protein and 6 g of fiber per serving to your favorite recipes, like tuna and pasta salads.

 

 

 

 

 

Butterball Hardwood Smoked Turkey SausageButterball Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.
Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7
Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

http://www.butterball.com/product/smoked-turkey-dinner-sausage

Saturday’s Chili – Black Bean and Lamb Chili

April 4, 2015 at 5:34 AM | Posted in Saturday's Chili | Leave a comment
Tags: , , , , , , , , ,

This week’s Saturday’s Chili is a Black Bean and Lamb Chili. It’s from the CooksRecipes website. A fantastic site that’s loaded with recipes! http://www.cooksrecipes.com/index.html

 
Black Bean and Lamb Chili

Recipe Ingredients:

2 (16-ounce) cans black beans, drainedCooksrecipes 2
Vegetable cooking spray
1 pound ground lamb, lean
1/2 cup chopped onion
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon ground red pepper (cayenne)
3 (8-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (14-ounce) can no-salt-added chicken broth
2 (4-ounce) cans diced green chiles, undrained

 

Cooking Directions:

Coat a large Dutch oven with cooking spray; place over a medium to high heat until hot. Add lamb and onion, and cook until browned, stirring often.
Add chili powder and remaining ingredients and bring to a boil. Reduce heat and simmer uncovered, 15 minutes, stirring occasionally.
Makes 6 servings.

 

http://www.cooksrecipes.com/soup/black_bean_and_lamb_chili_recipe.html

Low-Calorie, Slow-Cooker Recipes for Spring

March 31, 2015 at 10:46 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , ,

Here’s some more Low-Calorie, Slow-Cooker Recipes for Spring. It’s all from the EatingWell website. http://www.eatingwell.com/

 

 
Plug in your slow cooker for a healthy, low-calorie spring meal.EatingWell2
Spend less time in the kitchen; plug in your crock pot! Slow cookers are the perfect kitchen tool to make healthy weeknight meals, so you can enjoy the longer days and warmer weather of spring. Crock pots are also perfect for making a crowd-pleasing dish to share at potlucks and picnics. Our low-calorie, slow-cooker recipes for spring are delicious, flavorful recipes that won’t pack on the pounds. Try our Barbecue Pulled Chicken for your next potluck or Slow-Cooker Picadillo for an easy weeknight meal.

 

 
Barbecue Pulled Chicken
This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste…….

 

 
Slow-Cooker Picadillo
Picadillo, a Latin American-style hash, is usually made with ground beef. This one uses bison or lean beef and plenty of spices including chili powder, cumin, oregano and cinnamon…..

 

 
Greek Chicken & Vegetable Ragout
Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill……

 

 

* Click the link below to see all the Low-Calorie, Slow-Cooker Recipes for Spring

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_slow_cooker_recipes_for_spring

Cuban-Style Pork Roast w/ Red Potato Wedges and Mini Carrots

March 20, 2015 at 4:55 PM | Posted in carrots, pork roast, potatoes | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Cuban-Style Pork Roast w/ Red Potato Wedges and Mini Carrots

 

 

Cuban-Style Pork Roast 014
Sort of a cool , rainy, and dreary day out most of the day. Mom and Dad both still have the flu, still hasn’t hit me yet and hopefully it will bypass me! After making Breakfast and the dishes afterwards it was house cleaning day. Ran the vacuum, dusted, a load of laundry, and sprayed a whole lot of Lysol to help kill the flu germs. For dinner another new recipe tonight, Cuban-Style Pork Roast w/ Red Potato Wedges and Mini Carrots.

 

 
As I said, another new recipe tonight, Cuban-Style Pork Roast. This one comes from the latest issue of Rachael Ray Every Day Magazine. Several good recipe ideas in it but this one just stood out to me. To make the dish I’ll need; 1 tablespoon Hungarian Paprika, 1 tablespoon Dried Oregano, 1 tablespoon Roasted Ground Cumin, 1 1/2 teaspoons Garlic Powder, 1 5 pound Boneless Pork Shoulder Roast (tied if needed), 1/4 cup fresh Orange Juice, and 2 tablespoons fresh Lime Juice.

 

 
To prepare it, quite easy. In a large bowl, combine the paprika, oregano, cumin and garlic powder with 1 1/2 tsp. salt and 1 1/2 tsp. pepper. Add the pork and rub all over with the spice mixture. Transfer the pork to a resealable plastic bag, adding any seasoning that didn’t adhere. Add the orange and lime juices. Seal the bag; turn a few times to distribute the mixture. Placed it in a large bowl and refrigerated for about 20 hours, turning once or twice. When ready to cook it I moved the pork and pat it dry. Position a rack in the lower third of the oveCuban-Style Pork Roast 008n; preheated to 325 degrees . In a 5-to 6-quart Dutch oven, arranged the pork, fat side up. Cover and cooked 1 hour. Removed the pot from the oven and turn the pork, fat side down. Covered and continue to cook until the pork is fork- tender, about 1 1/2 hours longer. Increase the oven temperature to 375 degrees . Uncovered the pot, turn the pork, fat side up, and continue to cook, basting occasionally, until the top began to brown and sizzle, about 35 minutes. Transferred the pork to a platter and let rest 10 to 20 minutes. Discarded the excess fat from the pot. Added 1/3 cup water and bring to a simmer, scraping up any browned bits, to make the sauce. Carved the pork and served with the sauce. We got a winner, winner Pork dinner! Came out so moist and tender with an incredible flavor. The Spices combined with Orange Juice and Lime Juice makes the Pork Roast Rock! As last night we got us another “Keeper Recipe”.

 

 

Cuban-Style Pork Roast 005
To go with the Pork I prepared some Cast Iron Skillet Red Herbed Potatoes. Seasoned these baby’s with 1 tablespoon of Extra Virgin Olive Oil, McCormick Grinder Sea Salt and Black Peppercorn, Dried Rosemary, Dried Thyme, and a couple of shakes of Garlic Powder. Quartered the Potatoes, adding to a large bowl and seasoned them with all the above ingredients. Added the Potatoes to a Cast Iron Skillet that I preheated on medium heat. Fried them on medium heat until they were fork-tender. Then for a second side dish I boiled some Mini Carrots, again till they were fork-tender. I also baked the other half of the Sourdough Loaf leftover from last night. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.

 

 
Cuban-Style Pork RoastCuban-Style Pork Roast

Makes: 6 to 8 servings

ingredients
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon ground cumin
1 1/2 teaspoons garlic powder
1 5 pound boneless pork shoulder roast, tied if needed
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
directions
1 – In a large bowl, combine the paprika, oregano, cumin and garlic powder with 1 1/2 tsp. salt and 1 1/2 tsp. pepper. Add the pork and rub all over with the spice mixture. Transfer the pork to a resealable plastic bag, adding any seasoning that didn’t adhere. Add the orange and lime juices. Seal the bag; turn a few times to distribute the mixture. Place in a large bowl and refrigerate for at least 12 and up to 24 hours, turning once or twice. Remove the pork and pat dry.
2 – Position a rack in the lower third of the oven; preheat to 325 degrees . In a 5-to 6-quart Dutch oven, arrange the pork, fat side up. Cover and cook 1 hour. Remove the pot from the oven and turn the pork, fat side down. Cover and continue to cook until the pork is fork- tender, 1 1/2 hours longer. Increase the oven temperature to 375 degrees . Uncover the pot, turn the pork, fat side up, and continue to cook, basting occasionally, until the top begins to brown and sizzle, about 30 minutes. Transfer the pork to a cutting board and let rest 10 to 20 minutes.
3 – Discard the excess fat from the pot. Add 1/3 cup water and bring to a simmer, scraping up any browned bits, to make the sauce. Carve the pork and serve with the sauce.

 

http://www.rachaelraymag.com/recipe/cuban-style-pork-roast/

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