Healthy Appetizer Recipes

June 25, 2017 at 5:29 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its – Healthy Appetizer Recipes. Delicious and Healthy Appetizer Recipes for the whole family to enjoy! Recipes like; Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, Oven-Fried Zucchini Sticks, and Lemon-Garlic Marinated Shrimp. It’s all at the EatingWell website and Magazine. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Appetizer Recipes

Find healthy, delicious appetizer recipes including deviled eggs, chicken appetizers, and low-calorie finger foods. Healthier recipes, from the food and nutrition experts at EatingWell.

 

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots…….

 

Oven-Fried Zucchini Sticks
Our oven-baked zucchini sticks taste every bit as good as their deep-fried brethren with only a fraction of the fat and calories. Serve with a side of your favorite marinara sauce for dipping……..

 

Lemon-Garlic Marinated Shrimp
Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer…..

 

 

* Click the link below to all the Healthy Appetizer Recipes
http://www.eatingwell.com/recipes/18041/appetizer/

Quick and Easy Low-Calorie Recipes

June 23, 2017 at 5:28 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Quick and Easy Low-Calorie Recipes. Healthy and Easy Low-Calorie Recipes for the whole family to enjoy! Recipes like; Grilled Salmon with Tomatoes and Basil, Skillet Gnocchi with Chard and White Beans, and Beef and Bean Chile Verde. Find these and more all at the EatingWell website, and don’t forget to check out the latest issue of EatingWell Magazine. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

No-Fuss, 30-Minute Meals
When you’re busy, don’t sacrifice putting a nourishing and healthy dinner on the table. Whip up one of these quick chicken recipes for a delicious dinner your whole family will love.
Find healthy, delicious quick and easy low-calorie recipes, from the food and nutrition experts at EatingWell.

 

Grilled Salmon with Tomatoes and Basil
This recipe is so beautiful and yet so simple to prepare—it’s perfect for entertaining. You just spread a side of salmon with minced garlic, sprinkle with fresh basil, then layer sliced tomatoes on top. Put it on the grill for 10 minutes and you’re done!…..

 

Skillet Gnocchi with Chard and White Beans
In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette….

 

Beef and Bean Chile Verde
Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce…….

 

* Click the link below to get all the – Quick and Easy Low-Calorie Recipes
http://www.eatingwell.com/recipes/18410/cooking-methods-styles/quick-easy/low-calorie/

Kitchen Hint of the Day!

June 21, 2017 at 5:04 AM | Posted in Kitchen Hints | Leave a comment
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Peachy……..

 

Peaches also offer a rich treasure of minerals such as calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper. Peaches are low in calories, contain no saturated fat or cholesterol, and are a good source of dietary fiber.

No-Cook Diabetic Meals

June 20, 2017 at 5:46 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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from the Diabetic Living Online website its No-Cook Diabetic Meals. Delicious and Diabetic Friendly recipes like; Easy Loaded Baked Potatoes, Citrus Chicken Salad, and Crab, Avocado, and Watercress Sandwiches. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

No-Cook Diabetic Meals

What do you do when your stomach is rumbling but you just don’t feel like cooking? Turn to these yummy no-cook meals! These easy recipes will satisfy and require only a little chopping, stirring, or mixing.

 

Easy Loaded Baked Potatoes

No need to heat up your oven for this delicious meal: All you need for these baked potatoes is a few minutes and a microwave. Top the tater with cheesy broccoli and cottage cheese for a dinner that’s ready in no time……

 

Citrus Chicken Salad

This garden-fresh spinach salad is a terrific way to use up leftover chicken. Next time you’re cooking chicken breasts, add an extra piece or two so there’s some left for this recipe……

 

Crab, Avocado, and Watercress Sandwiches

Ditch the plain old tuna salad sandwich for this smooth and creamy alternative. No watercress at the supermarket? Use fresh spinach leaves instead…….

 

* Click the link below to get all the No-Cook Diabetic Meals
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/no-cook-diabetic-meals

One of America’s Favorites – Danish Pastry

June 19, 2017 at 5:34 AM | Posted in One of America's Favorites | Leave a comment
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A typical Spandauer-type Danish with apple filling and glazing

A Danish pastry or just Danish (especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. The concept was brought to Denmark by Austrian bakers and has since developed into a Danish specialty. Like other viennoiserie pastries, such as croissants, they are a variant of puff pastry made of laminated yeast-leavened doughs, creating a layered texture.

Danish pastries were exported with immigrants to the United States, and are today popular around the world.

 

Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar and large amounts of butter or margarine.

A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers. If necessary, the dough is chilled between foldings to ease handling. The process of rolling, buttering, folding and chilling is repeated multiple times to create a multilayered dough that becomes airy and crispy on the outside, but also rich and buttery.

Butter is the traditional fat used in Danish pastry, but in industrial production, less expensive fats are often used, such as hydrogenated sunflower oil (known as “pastry fat” in the UK).

 

In Danish, Norwegian and Swedish, the term for Danish pastry is wienerbrød/wienerbröd, “Viennese bread”. The same etymology is also the origin of the Finnish viineri. Danish pastry is referred to as facturas in some Spanish speaking countries. In Vienna, the Danish pastry, referring to Copenhagen, is called Kopenhagener Plunder or Dänischer Plunder.

 

The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike forced bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes. The Austrian pastry of Plundergebäck soon became popular in Denmark and after the labour disputes ended, Danish bakers adopted the Austrian recipes, adjusting them to their own liking and traditions by increasing the amount of egg and fat for example. This development resulted in what is now known as the Danish pastry.

One of the baking techniques and traditions that the Austrian bakers brought with them was the Viennese lamination technique. Due to such novelties the Danes called the pastry technique “wienerbrød” and, as mentioned above, that name is still in use in Northern Europe today. At that time, almost all baked goods in Denmark were given exotic names.

 

A cinnamon Danish with chocolate

Danish pastries as consumed in Denmark have different shapes and names. Some are topped with chocolate, pearl sugar, glacé icing and/or slivered nuts and they may be stuffed with a variety of ingredients such as jam or preserves (usually apple or prune), remonce, marzipan and/or custard. Shapes are numerous, including circles with filling in the middle (known in Denmark as “Spandauers”), figure-eights, spirals (known as snails), and the pretzel-like kringles.

 

 

In Sweden, Danish pastry is typically made in the Spandauer-style, often with vanilla custard.

In the UK, various ingredients such as jam, custard, apricots, cherries, raisins, flaked almonds, pecans or caramelized toffee are placed on or within sections of divided dough, which is then baked. Cardamom is often added to increase the aromatic sense of sweetness.

In the US, Danishes are typically given a topping of fruit or sweet baker’s cheese prior to baking. Danishes with nuts on them are also popular there and in Sweden, where chocolate spritzing and powdered sugar are also often added.

In Argentina, they are usually filled with dulce de leche or dulce de membrillo.

 

A slice of an American apple crumb Danish

Danish pastry was brought to the United States by Danish immigrants. Lauritz C. Klitteng of Læsø popularized “Danish pastry” in the US around 1915–1920. According to Klitteng, he made Danish pastry for the wedding of President Woodrow Wilson in December 1915. Klitteng toured the world to promote his product and was featured in such 1920s periodicals as the National Baker, the Bakers’ Helper, and the Bakers’ Weekly. Klitteng briefly had his own Danish Culinary Studio at 146 Fifth Avenue in New York City.

Herman Gertner owned a chain of New York City restaurants and had brought Klitteng to New York to sell Danish pastry. Gertner’s obituary appeared in the January 23, 1962 New York Times:

“At one point during his career Mr. Gertner befriended a Danish baker who convinced him that Danish pastry might be well received in New York. Mr. Gertner began serving the pastry in his restaurant and it immediately was a success.”

 

 

Kitchen Hint of the Day!

June 19, 2017 at 5:29 AM | Posted in Kitchen Hints | Leave a comment
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No meat dishes…….

 

For barbecues, try veggie or soy burgers, soy hot dogs, marinated tofu or tempeh, and fruit kabobs. Grilled veggies are great, too!

Kitchen Hint of the Day!

May 22, 2017 at 5:18 AM | Posted in Kitchen Hints | Leave a comment
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Freezing Fruit………

 
To keep delicate fruits or vegetable pieces separate while frozen, open freeze them on a cookie sheet until firm, then pack them into containers or freezer bags for storing.

One-Pan Chicken Recipes

May 17, 2017 at 5:23 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its One-Pan Chicken Recipes. Delicious and Diabetic Friendly recipes including; Chicken in Mushroom Sauce, Chicken Skewers with Peach Salsa, and Chicken Focaccia Sandwiches. Find these recipes and many more from one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

One-Pan Chicken Recipes

You don’t have to dread making dinner because of the cleanup after. Our one-pan chicken recipes will delight you with good flavors, easy ingredients, and very little mess. So save those labor-intensive recipes for the weekend, and enjoy one of these dishes tonight!

 

 

Chicken in Mushroom Sauce

A rich wine broth and hearty herb profile will rank this delicious dish high on your list of favorites……

 
Chicken Skewers with Peach Salsa

These skewers are perfect for outdoor picnics. Fresh apricots make a tangy salsa, too, if peaches are unavailable…….

 
Chicken Focaccia Sandwiches

Hearty and satisfying, these sandwiches make a quick-lunch or supper and are easy to transport, too!……

 

 
* Click the link below to get all the One-Pan Chicken Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/one-pan-chicken-recipes

Our Best Diabetic Cake Recipes

May 10, 2017 at 5:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Our Best Diabetic Cake Recipes. Diabetic Friendly Cake Recipes like; Lemon-Berry Pudding Cake, Hazelnut Coffee Cake, and Diabetic Mango Coffee Cake. Find them all along with all the other delicious and healthy recipes at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 
Our Best Diabetic Cake Recipes

Our favorite diabetic cake recipes are sure to please your sweet tooth and your blood sugar. We used sugar substitutes and light frostings to keep the diabetic desserts low in calories and carbs. Whether you prefer a rich chocolate cake, gorgeous berry cake, or moist coffee cake, we’ve got fresh, diabetes-friendly recipes that you can enjoy guilt-free!

 

 

Lemon-Berry Pudding Cake

Enlist the help of a slow cooker to make this easy cake recipe! We love the way lemon complements the blueberries and raspberries in the flavorful dessert that practically makes itself……..

 
Hazelnut Coffee Cake

Featuring a toasted-hazelnut topping and a sweet chocolate swirl, this warm homemade coffee cake is delicious for dessert or breakfast. Plus, the diabetes-friendly cake contains only 23 carb grams per serving……..

 
Diabetic Mango Coffee Cake

No matter whether you serve it for dessert or as part of a brunch menu, this fruity favorite will bring a touch of the tropics to a meal……

 

 

* Click the link below to get all the – Our Best Diabetic Cake Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/our-best-diabetic-cake-recipes

One of America’s Favorites – Cobbler

March 27, 2017 at 5:16 AM | Posted in One of America's Favorites | Leave a comment
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Cobbler

Cobbler refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savory filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in England) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust.

 

 

 

 
Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together.[citation needed] The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobbler, meaning “wooden bowl”.

 

 
North America

Peach cobbler with ice cream

Grunts, pandowdy, and slumps are Canadian Maritimes and New England varieties of cobbler, typically cooked on the stovetop, or in an iron skillet or pan, with the dough on top in the shape of dumplings. They reportedly take their name from the grunting sound they make while cooking. Another name for the types of biscuits/dumplings used are called dough-boys. Dough-boys are used in stews and cobblers alike.

In the United States, additional varieties of cobbler include the apple pan dowdy (an apple cobbler whose crust has been broken and perhaps stirred back into the filling), the Betty, the buckle (made with yellow batter (like cake batter), with the filling mixed in with the batter), the dump (or dump cake), the grump, the slump, and the sonker. The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler.

In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream. Savory cobblers are less common in the region; for example, tomato cobbler, which may include onion and a biscuit topping that may include cheese or cornmeal, is one savoury variant that also resembles Southern tomato pie.

 
Betty
The American variant known as the Betty or brown Betty dates from native times. In 1864, in the Yale Literary Magazine, it appeared with “brown” in lower case, thus making “Betty” the proper name. In 1890, however, a recipe was published in Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means with the word “Brown” capitalised, making “Brown Betty” the proper name.

Brown Betties are made with breadcrumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers. They are baked covered and have a consistency like bread pudding.

In the midwestern United States, apple or strawberry Betty is often a synonym for apple crisp.

 
UK and British Commonwealth
In the UK and British Commonwealth, the scone-topped cobbler predominates, and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry, and peach. Savoury versions, such as beef, lamb, or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.

Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they are filling, yet require less butter than a traditional pastry, and can be made with margarine.

 

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