Appetizer of the Week – Wild Mushroom Flatbread

June 5, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Wild Mushroom Flatbread. To make this week’s recipe you’ll be needing Refrigerated Pizza Dough, Olive Oil, Cremini Mushrooms, Shiitake Mushrooms, Shallot, Garlic, Salt, Grated Gruyère Cheese, and Fresh Thyme. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Wild Mushroom Flatbread
A combination of cremini mushrooms, shiitake mushrooms, and Gruyère cheese makes this flatbread simply divine!
Ingredients

1 package (13.8 ounces) refrigerated pizza dough
2 teaspoons olive oil
1 package (4 ounces) sliced cremini mushrooms
1 package (4 ounces) sliced shiitake mushrooms
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 teaspoon salt
3/4 cup (3 ounces) grated Gruyère cheese
2 teaspoons chopped fresh thyme

Directions

1 – Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.

2 – Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.

3 – Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.

4 – Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.

5 – Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.

Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.

Nutrition Facts Per Serving:
Calories: 184 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/wild-mushroom-flatbread/

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Sweet Barbeque Turkey Flatbread          

February 21, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’ve got a 2nd Pizza Recipe from the Jennie – O Turkey website, Sweet Barbeque Turkey Flatbread. This one will be using the JENNIE-O® Slow Roasted Turkey Breast Roast along with toppings of Red Onion, Green Peppers, Red Peppers, Peaches, Jalapeño Jack Cheese, and BBQ Sauce all on top of a Whole Wheat Flatbread or 1 (10-inch) Prepared Pizza Crust. You can find this recipe along with all the other Jennie – O recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH IN 2020!    http://www.jennieo.com/

Sweet Barbeque Turkey Flatbread
Bring more pizzazz to pizza night with deliciously inspired flatbreads. They’ve got all the flavor with less than 400 calories and are as fun to make as they are to eat.
Ingredients
2 whole wheat flatbread or 1 (10-inch) prepared pizza crust
⅓ cup sweet barbeque sauce
1 ½ cups shredded JENNIE-O® Slow Roasted Turkey Breast Roast, grab-n-go dinner from the service deli
¼ cup thinly sliced red onion
⅓ cup sliced green pepper
⅓ cup sliced red pepper
⅓ cup diced peaches
1 cup shredded Jalapeño Jack cheese

Directions
1 – Heat oven according to pizza crust package instructions. Place pizza crust on pizza pan and spread with barbeque sauce.

2 – Add turkey, onion, peppers, peaches and cheese. Bake according to package directions or until cheese is melted and crust is hot and golden brown.

Nutritional Information
Calories 390 Fat 20g
Protein 33g Cholesterol 95mg
Carbohydrates 18g Sodium 920mg
Fiber 2g Saturated Fat 10g
Sugars 9g
https://www.jennieo.com/recipes/676-sweet-barbeque-turkey-flatbread

Diabetic Dish of the Week – Wild Mushroom Flatbread

December 5, 2017 at 6:09 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Wild Mushroom Flatbread. The recipe calls for 2 different types of Mushrooms – Cremini Mushrooms and Shiitake Mushrooms. There’s different versions of this online, I went with the one off the Diabetes Self Management website (https://www.diabetesselfmanagement.com/). The site has a great selection of Diabetic Friendly recipes and lots of info and tips on managing Diabetes. So check it out today! Enjoy and Eat Healthy!

Wild Mushroom Flatbread

Ingredients

1 package (13.8 ounces) refrigerated pizza dough
2 teaspoons olive oil
1 package (4 ounces) sliced cremini mushrooms
1 package (4 ounces) sliced shiitake mushrooms
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 teaspoon salt
3/4 cup (3 ounces) grated Gruyère cheese
2 teaspoons chopped fresh thyme
Directions

1 – Preheat oven to 400°F. Line baking sheet with parchment paper. Spray with nonstick cooking spray.

2 – Roll out pizza dough on lightly floured surface to 15 x 10-inch rectangle. Place on prepared baking sheet. Bake 10 minutes.

3 – Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add mushrooms; cook and stir 5 minutes. Add shallot and garlic; cook and stir 5 minutes or until tender. Season with salt.

4 – Arrange mushroom mixture evenly over prepared pizza crust. Top evenly with cheese and thyme.

5 – Bake 8 minutes or until cheese is melted. To serve, cut into 16 pieces.

Yield: 16 pieces (about 8 servings). Serving size: 2 pieces.

Nutrition Facts Per Serving:
Calories: 184 calories, Carbohydrates: 25 g, Protein: 8 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 12 mg, Sodium: 537 mg, Fiber: 1 g

https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/wild-mushroom-flatbread/

One of America’s Favorites – Johnnycake

June 13, 2016 at 5:16 AM | Posted in One of America's Favorites | Leave a comment
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A Johnnycake in a cast iron fry pan

A Johnnycake in a cast iron fry pan

Johnnycake—also called jonnycake, johnny cake, journey cake, shawnee cake, or johnny bread—is a cornmeal flatbread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the native inhabitants of North America. It is often eaten in the West Indies, Dominican Republic, Saint Croix, Bahamas, Colombia, and Bermuda as well as in the United States.

The modern johnnycake is found in the cuisine of New England, and often claimed as originating in Rhode Island. A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the word used is hoecake.

 
The earliest attestation of the term “johnny cake” is from 1739 (in South Carolina); the spelling “journey cake” is only attested from 1775 (on the Gulf coast), but may be the earlier form.

The word is likely based on the word “Jonakin,” recorded in New England in 1765, itself derived from the word “jannock,” recorded in Northern England in the sixteenth century. According to Edward Ellis Morris, the term was the name given “…by the [American] negroes to a cake made of Indian corn (maize).”

 

 

Another suggested derivation is that it comes from Shawnee cake although some writers disagree.

 

 

Johnnycakes on a plate

Johnnycakes on a plate

According to the Oxford English Dictionary, the term hoecake first occurs in 1745, and the term is used by American writers such as Joel Barlow and Washington Irving. The origin of the name is the method of preparation: they were cooked on a type of iron pan called a hoe. There is conflicting evidence regarding the common belief that they were cooked on the blades of gardening hoes.
Native Americans were using ground corn for cooking long before European explorers arrived in the New World. The johnnycake originates with the native inhabitants of Northern America; the Algonquians of the Atlantic seaboard are credited with teaching Europeans how to make the food.

Southern Native American culture (Cherokee, Chickasaw, Choctaw, Creek) is the cornerstone of Southern cuisine. From this culture came one of the main staples of the Southern diet: corn (maize). Corn was used to make all kinds of dishes from the familiar cornbread and grits to liquors such as whiskey and moonshine, which were important trade items. Cornbread was popular during the American Civil War because it was very cheap and could be made in many different sizes and forms. It could be fashioned into high-rising, fluffy loaves or simply fried for a fast meal.

To a far greater degree than anyone realizes, several of the most important food dishes that the Southeastern Indians live on today is the “soul food” eaten by both black and white Southerners. Hominy, for example, is still eaten … Sofkee live on as grits … cornbread is used by Southern cooks … Indian fritters … variously known as “hoe cake”, … or “Johnny cake.” … Indian boiled cornbread is present in Southern cuisine as “corn meal dumplings”, … and as “hush puppies”, … Southerners cook their beans and field peas by boiling them, as did the Indians … like the Indians they cure their meat and smoke it over hickory coals.

 
Johnnycakes are an unleavened cornbread made of cornmeal (but see the Australian version below), salt, and water. Early cooks set thick corn dough on a wooden board or barrel stave, which they leaned on a piece of wood or a rock in front of an open fire to bake. Hoecake was traditionally cooked on a hoe: “Hoe-Cake: A cake of Indian meal, baked before the fire. In the interior parts of the country, where kitchen utensils do not abound, they are baked on a hoe; hence the name.”

In the American south during the 18th century versions were made with rice or hominy flour and perhaps cassava. A 1905 cookbook includes a recipe for “Alabama Johnny Cake” made with rice and ‘meal’.

The difference between johnnycake and hoecake originally lay in the method of preparation, though today both are often cooked on a griddle or in a skillet. Some recipes call for baking johnnycakes in an oven, similar to corn pones, which are still baked in the oven as they were traditionally.

Johnnycakes may also be made using leavening, with or without other ingredients more commonly associated with American pancakes, such as eggs or solid fats like butter. Like pancakes, they are often served with maple syrup, honey, or other sweet toppings.

According to the manuscript of America Eats, a WPA guide to American food culture in the beginning decades of the twentieth century, Rhode Island “jonny cakes” were made in the 1930s as follows:

In preparation, [white corn] meal may or may not be scalded with hot water or hot milk in accordance to preference. After mixing meal with water or milk it is dropped on a smoking hot spider pan set atop a stove into cakes about 3″x3″x1/2″ in size. The secret of cooking johnny cakes is to watch them closely and keep them supplied with enough sausage or bacon fat so they will become crisp, and not burn. Cook slowly for half an hour, turn occasionally, and when done serve with plenty of butter.

 

 

Johnnycakes

Johnnycakes

The modern johnnycake is a staple in the cuisine of New England and New Englanders claim it originated in Rhode Island. A modern johnnycake is fried gruel made from yellow or white cornmeal that is mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the same food is referred to as hoecake.

 

The Sunday Pizza – Sweet Barbeque Turkey Flatbread

April 10, 2016 at 5:27 AM | Posted in Jennie-O Turkey Products, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is Sweet Barbeque Turkey Flatbread. It’s from the Jennie – O website. This one will be using the JENNIE-O® Slow Roasted Turkey Breast Roast along with toppings of Red Onion, Green Peppers, Red Peppers, Peaches, Jalapeño Jack Cheese, and BBQ Sauce all on top of a Whole Wheat Flatbread or 1 (10-inch) Prepared Pizza Crust. You can find it on the Jennie – O website along with all the other healthy recipes! http://www.jennieo.com/

 

 

Sweet Barbeque Turkey Flatbread

Ingredients
2 whole wheat flatbread or 1 (10-inch) prepared pizza crustSweet Barbeque Turkey Flatbread
⅓ cup sweet barbeque sauce
1 ½ cups shredded JENNIE-O® Slow Roasted Turkey Breast Roast, grab-n-go dinner from the service deli
¼ cup thinly sliced red onion
⅓ cup sliced green pepper
⅓ cup sliced red pepper
⅓ cup diced peaches
1 cup shredded jalapeño Jack cheese
Directions
1 – Heat oven according to pizza crust package instructions. Place pizza crust on pizza pan and spread with barbeque sauce.

2 – Add turkey, onion, peppers, peaches and cheese. Bake according to package directions or until cheese is melted and crust is hot and golden brown.

Nutritional InformationJennie O Make the Switch
Calories 390 Fat 20g
Protein 33g Cholesterol 95mg
Carbohydrates 18g Sodium 920mg
Fiber 2g Saturated Fat 10g
Sugars 9g
http://www.jennieo.com/recipes/676-Sweet-Barbeque-Turkey-Flatbread

Jennie – O Turkey Recipe of the Week – Asparagus and Cracked Pepper Turkey Flatbread

March 18, 2016 at 5:01 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Asparagus & Cracked Pepper Turkey Flatbread. You’ll be using the JENNIE-O® Cracked Pepper Turkey along with Swiss Cheese, and Asparagus. All baked on top of Frozen Puff Pastry. As always you can find this recipe on the Jennie – O website along with all the other delicious and healthy recipes. http://www.jennieo.com/

 

 

Asparagus & Cracked Pepper Turkey Flatbread

Ingredients
½ (17.3-ounce) package frozen puff pastry (1 sheet), thawedAsparagus & Cracked Pepper Turkey Flatbread
2 cups finely shredded Swiss cheese
1 pound fresh asparagus, trimmed
4 ounces JENNIE-O® Cracked Pepper Turkey, thinly sliced and julienned
2 tablespoons olive oil
Directions
1 – Heat oven to 375°F. Line baking sheet with parchment paper

2 – On clean, lightly floured surface, unfold puff pastry. Gently roll pastry into 16×10-inch rectangle. Transfer pastry to baking sheet.

3 – With paring knife, cut ½-inch border around outside edge of pastry sheet. Top pastry with cheese, asparagus and turkey. Lightly drizzle olive oil over toppings.

4 – Bake 25 to 30 minutes or until puff pastry is golden brown and asparagus is tender when pierced with tip of knife. Cool slightly. Cut into small squares to serve.

Nutritional InformationJennie O Make the Switch
Calories 110 Fat 8g
Protein 6g Cholesterol 35mg
Carbohydrates 4g Sodium 135mg
Fiber 1g Saturated Fat 3g
Sugars 1g

http://www.jennieo.com/recipes/959-Asparagus-and-Cracked-Pepper-Turkey-Flatbread

The Sunday Pizza – Summer Delight Pizza

September 6, 2015 at 5:23 AM | Posted in CooksRecipes, Sunday Pizza | Leave a comment
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So for this week’s Sunday Pizza it’s a Summer Delight Pizza. Using an Italian Flatbread instead of traditional crust. Goat Cheese, Tomatoes, and Olives all go in to making this light Pizza! It’s from the CooksRecipes website. Home of countless delicious and healthy recipes. http://www.cooksrecipes.com/index.html

 

 

Summer Delight Pizza

A delicious way to use some of your summer garden’s bounty of red ripe tomatoes.Cooksrecipes 2

Recipe Ingredients:

1 Italian flatbread (such as foccacia)
1 (8-ounce) package soft goat cheese
4 medium-sized vine-ripened tomatoes, seeded and chopped
1/4 cup chopped fresh basil leaves
2 tablespoons extra virgin olive oil
4 cloves garlic, finely minced
1 large bell pepper, cored, seeded and thinly sliced
1 medium red or white onion, thinly sliced
1/2 cup kalamata olives, pitted and chopped
1/2 cup sun-dried tomatoes, packed in oil, drained and sliced
Kosher or sea salt and freshly ground black pepper to taste

 

Cooking Directions:

Preheat oven to 425°F (220°C). If you have a pizza stone, place in the oven to heat.
Place flatbread on an ungreased baking sheet without sides (or use the bottom of a baking sheet). Spread goat cheese on top bread.
Combine tomatoes, basil, olive oil and garlic; spread over goat cheese.
Top with bell pepper, onion, olives, and sun-dried tomatoes. Season to taste with salt and pepper.
Carefully transfer pizza to oven and place atop hot pizza stone, or place baking sheet directly in oven without a pizza stone.
Bake for 15 to 20 minutes or until hot.
Makes 8 servings.

 

Nutritional Information Per Serving (1/8 of recipe): 277.0 calories; 27% calories from fat; 8.6g total fat; 1.6mg cholesterol; 127.5mg sodium; 245.2mg potassium; 43.0g carbohydrates; 3.5g fiber; 2.1g sugar; 39.5g net carbs; 7.1g protein.

http://www.cooksrecipes.com/mless/summer-delight-pizza-recipe.html

Budget Low-Calorie Lunches

July 28, 2015 at 5:32 AM | Posted in Eating Well | 2 Comments
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Budget Low-Calorie Lunches

Save money and still eat a healthy lunch with these Budget Low-Calorie Lunches. It’s all from the EatingWell website, which is not only a great website but also has an incredible Magazine! http://www.eatingwell.com/

 
Budget Low-Calorie LunchesEatingWell2

Stay slim with these cheap and healthy lunch ideas.
Packing up a healthy lunch can help you keep calories in check at your midday meal. These slimming lunches are budget-friendly to boot. Try our delicious salads, pastas, soups and more for a satisfying lunch!

 
Spicy Butternut Squash Soup
This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta…….

 
Chopped Ham & Apple Salad with Creamy Parmesan Dressing
This healthy main-course chopped salad recipe pairs bitter escarole and radicchio with sweet apple, smoky ham and crunchy pecans. But the pairing possibilities are limitless—you can also use cooked chicken and tangerines instead of ham and apples or bell pepper in place of the radishes. Serve with pumpernickel bread toasted with extra-sharp Cheddar cheese……

 
Winter Vegetable Dal
This southern-Indian-inspired vegetable dal recipe is rich and creamy thanks to light coconut milk and gets exotic flavor from spice-infused coconut oil. Serve with flatbread or naan…….

 

 

* Click the link below to get all the Budget Low-Calorie Lunches

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

Ham, Turkey, and Swiss Pocket Sandwich w/ Potato Soup

March 6, 2015 at 5:58 PM | Posted in Boar's Head, Sargento's Cheese | Leave a comment
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Today’s Menu: Ham, Turkey, and Swiss Pocket Sandwich w/ Potato Soup

Ham, Turkey, and Swiss Pocket Sandwich 004
We set a record day low this morning, minus 3 degrees, but help is on the horizon! In the 40’s over the weekend and 50’s and 60 degrees next week, a heat wave! With a whole lot of sunshine along with it. So that will be a nice change of pace. Laundry day and ran the vacuum. Not much going on after that. For dinner something new, I prepared a Ham, Turkey, and Swiss Pocket Sandwich w/ Potato Soup.

 

 

On my last visit to Kroger I searched around for some different things to have for dinner. I came across the Brownberry Pocket Thins Flatbread Healthy Multi-Grain in the Bread aisle. Then at the Deli I ordered some Boar’s Head Smoked Honey Ham and Boar’s Head Maple Glazed Honey Coat Cured Turkey Breast. I also grabbed a small head of Boston Bib Lettuce and a package of Sargento Ultra Thin Swiss Cheese. First time I’ve tried the Brownberry Pocket Thins Flatbread Healthy Multi-Grain. The Pocket Thin was very fresh and only 100 calories, 15 net carbs, and 1.5 g fat per serving (1/2 flatbread). Plus there’s 10 g of whole grains and 5 grams of fiber. Easy to use; Each piece comes pre-sliced in half. Just tear along the seam and open the pocket up and stuff with your ingredients.

 

 

Ham, Turkey, and Swiss Pocket Sandwich 002
So my stuffing ingredients are Boar’s Head Smoked Honey Ham, Boar’s Head Maple Glazed Honey Coat Cured Turkey Breast, Kroger Private Selection Sweet Hot Stone Ground Mustard, and Boston Bib Lettuce. So easy to prepare and makes one delicious sandwich! I love all the Boar’s Head meat and cheese products, always fresh. You can stuff these with any ingredients so there’s an endless variety of sandwiches.

 

 

 

Ham, Turkey, and Swiss Pocket Sandwich 008
To go with my Pocket Sandwich I heated up some Campbell’s Chunky Baked Potato Soup with Cheddar and Bacon Bits. Comes in a microwavable container, just microwave for 1 minute and 45 seconds and you have my favorite Chunky Soup! The homemade Potato Soup I made last week was good but the Campbell’s Chunky Baked Potato Soup with Cheddar and Bacon Bits is the best there is. For a dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 
Boar’s Head – MAPLE GLAZED HONEY COAT™ CURED TURKEY BREASTBoar's Head - MAPLE GLAZED HONEY COAT™ CURED TURKEY BREAST
Those who crave sweet will love our Maple Glazed Honey Coat Turkey Breast. This tender, extra lean turkey breast gets its sweet flavor from 100% pure maple syrup and golden honey. Certified heart-healthy, low fat and rich in protein, this turkey is something sweet you can feel good about eating.

* Gluten Free

Feingold® Food List
This product qualifies for inclusion on the Feingold® Association food list for persons on food sensitive diets.
Nutrition Facts
Serving Size Serv Size 2 oz (56g)
Serving Per Container Varied
Amount Per Serving
Calories 70 Calories fom Fat 5
% Daily Value*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 30mg 10%
Sodium 440mg 18%
Potassium 180mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 14g 28%

http://boarshead.com/products/turkey/270-maple-glazed-honey-coat-cured-turkey-breast

 

 

 

 
Brownberry Pocket Thins Flatbread Healthy Multi-Grain

The possibilities are endless with this tasty, 100-calorie choice that gives you the benefits of several types of grains along with layers of flavor.

Nutritional Highlights
* No high fructose corn syrup
* 0g trans fat
* 11g whole grains per serving
* Cholesterol free
* Excellent source of fiber

Whole Grains
Whole Grains are any seed or grain that includes 100% of the original kernel. The whole kernel is comprised of the bran, germ and endosperm.

Multi-Grain: Ingredients

WHOLE WHEAT FLOUR, WATER, UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], CELLULOSE FIBER, WHEAT GLUTEN, YEAST, SUGAR, RYE, POLYDEXTROSE, SALT, SOYBEAN AND/OR CANOLA OIL, CRACKED WHEAT, GROUND CORN, OATS, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), CORN GRITS, GRAIN VINEGAR, GUAR GUM, MONOGLYCERIDES, BROWN RICE, TRITICALE, BARLEY, FLAXSEED, MILLET, CITRIC ACID, STEVIA EXTRACT (A NATURAL SWEETENER), SOY LECITHIN.

http://www.brownberry.com/products/sandwich-thinsreg-rolls/sandwich-thinsreg-rolls/multi-grain

One of America’s Favorites – the Sandwich Wrap

May 26, 2014 at 5:49 AM | Posted in One of America's Favorites | 3 Comments
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One of America’s Favorites – the Sandwich Wrap

 

 

 

Smoked chicken and avocado wrap

Smoked chicken and avocado wrap

A wrap is a type of sandwich made with a soft flatbread rolled around a filling. The usual flatbreads are wheat-flour tortillas, lavash, or pita; the filling usually consists of cold sliced meat, poultry, or fish accompanied by shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.

 

 

 

Mexicans, Armenians, Greeks, Turks and Kurds have been eating wraps since before the 1900s. Mexicans refer to them as tacos, and they come in different ingredient varieties, such as corn, flour and wheat.

The wrap in its Western form probably comes from California, as a generalization of the Tex-Mex burrito, and became popular in the 1990s. It may have been invented and named at a southern California chain called “I Love Juicy” in the early 1980s. The Bobby Valentine Sports Gallery Cafe in Stamford, Connecticut is sometimes claimed to have invented the wrap at about the same time, but Valentine is diffident about it: “Well, that’s legend and folklore, but until somebody disputes me or comes up with a better story, I’ll say I invented the wrap.” Beth Dolan of Stamford, Connecticut is the waitress credited for serving the first wrap after the restaurant had ran out of bread. Moreover, Valentine’s own story dates his use of the name ‘wrap’ to the mid-1990s, after it is documented in California.

A wrap is different from a sandwich: a sandwich has two distinct layers which are the top and bottom pieces of bread. A wrap, on the other hand, is one piece that completely surrounds the content of the wrap.

 

 

 

Preparing wraps in a kitchen

Preparing wraps in a kitchen

Restaurants such as Camille’s Sidewalk Cafe, Sonic Drive-In, Piccolo Gourmet New York, Jason’s Deli, Buffalo Wild Wings, Subway, Chick-fil-A, Roly Poly, and McAlister’s Deli serve wraps. KFC now serves its chicken in a wrap as menu choice, with lettuce, mayonnaise and salsa. McDonald’s has recently introduced a snack wrap, with a fried chicken strip, lettuce, Cheddar, and ranch dressing. Smokey Bones Barbeque and Grill has recently introduced a Portobello Chicken Wrap to broaden their selection of grilled menu items. Wraps are also very popular in Australia and New Zealand[citation needed] with chains such as Oporto and Burger Fuel amongst others serving them.

The UK wrap market has grown substantially since 2004 with all major sandwich and fast food stores now selling wraps.

 

 

 

 

 

 

Tuna Roll-Ups

 
INGREDIENTS:
2 (6 ounce) cans tuna, drained, in spring water
2/3 tablespoon sweet chili sauce
4 green onions, chopped
1 tablespoon water
6 (12 inch) low carb tortillas
1 (8 ounce) package Neufchatel cheese

 
DIRECTIONS:
1. In a small bowl, mix tuna, chili sauce and green onions. Blend in enough water to allow easy spreading.
2. Lay tortillas one by one on a flat surface. Spread a thin layer of cheese onto each tortilla, covering the entire surface. Spread tuna mixture over cheese to within an inch of tortilla edge.
3. Starting at the top, roll up the tortilla into a snug cylindrical shape, ensuring the cream cheese seals the bottom.
4. Enclose roll-ups in aluminum foil, and refrigerate or freeze until serving. When ready to serve, cut the roll-ups into 2 inch slices. If frozen, slice the roll-ups about 15 minutes before serving time to allow them to defrost completely.

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