Kitchen Hint of the Day!

November 28, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Making a Quesadilla………………..

Cheddar, Monterey Jack, goat cheese, or Oaxaca cheese are all good options—choose one, or combine two for a creamy, melty mashup. Grate your cheese if it needs to be grated, crumble if not. In a pinch, you can certainly use pre-sliced cheese. You could stop here and make a cheese-only quesadilla. Other Ingredients often include a variety of vegetables like onions, tomatoes, peppers, mushrooms and some type of protein such as diced chicken or steak.

Touchdown Turkey Pesto Party Pops with Hail Mary Horseradish Dipping Sauce

September 12, 2020 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have another Appetizer to pass along and this one is just in time for Football,Touchdown Turkey Pesto Party Pops with Hail Mary Horseradish Dipping Sauce. Included are recipes for both the Turkey Pesto Party Pops and for the Hail Mary Horseradish Dipping Sauce. Some of the ingredients you’ll be needing to make the Turkey Pesto Party Pops are Ground Turkey, Mild Italian Sausage, Italian Seasoned Croutons, Basil Pesto, Egg, Salt, Pepper, and Lollipop Sticks. And as I said there’s a recipe for the Hail Mary Horseradish Dipping Sauce with ingredients of Ocean Spray Jellied Cranberry Sauce, Goat Cheese, Sour Cream, Grated Horseradish, Salt, Ground Black Pepper, and Fresh Flat Leaf Parsley. This one also comes from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Touchdown Turkey Pesto Party Pops with Hail Mary Horseradish Dipping Sauce
Score winning points with game fans when you serve these tasty turkey pesto pops with a kickn’ cranberry and horseradish dipping sauce! Recipe by Devon Delaney of Westpoint, Connecticut, 2012 Ocean Spray Tailgating Recipe Contest Winner.

Recipe Ingredients:
1 tablespoon vegetable oil

Turkey Pesto Party Pops:
1 pound ground turkey
1/3 pound mild Italian bulk sausage
2/3 cup Italian seasoned croutons, crushed
1/4 cup basil pesto
1 large egg
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Lollipop sticks

Hail Mary Horseradish Dipping Sauce:
1 cup Ocean Spray® Jellied Cranberry Sauce
2 ounces goat cheese, softened
2 tablespoons sour cream
2 tablespoons prepared grated horseradish
Salt and ground black pepper to taste
Chopped fresh flat leaf parsley for garnish

Cooking Directions:
1 – Preheat oven or grill to 400°F (205°C). Grease a large baking sheet with 1 tablespoon oil; set aside.
2 – For Turkey Pesto Party Pops: Combine the turkey, sausage, croutons, pesto, egg, salt and pepper in a large bowl.
3 – Shape turkey mixture into uniform meatballs and lay side by side on oiled baking sheet.
4 – Bake for 12 to 14 minutes or until cooked through.
5 – For Hail Mary Horseradish Dipping Sauce: Place cranberry sauce, goat cheese, sour cream and horseradish in a blender or food processor and pulse until well combined. Season to taste with salt and pepper. Sprinkle with parsley to garnish.
6 – Poke meatballs with lollipop sticks and place in a transportable container to take to the tailgate party along with the dipping sauce.

Makes about 24 appetizer servings.
https://www.cooksrecipes.com/appetizer/touchdown_turkey_pesto_party_pops_recipe.html

Wild Idea Buffalo Recipe of the Week – BISON LIVER TACOS

August 12, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BISON LIVER TACOS. Now this is a different Taco! These are made using Wild Idea Buffalo Liver, Onion, Milk, Red Chili Sauce, Olive Oil, Butter, White Corn Tortillas, Organic Mexican Shredded Cheese Blend, Goat Cheese, and Vegetable Pico De Gallo. Bring on the Tacos! You can find this recipe and purchase the Wild Idea Buffalo Liver along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BISON LIVER TACOS
Wild Idea’s Buffalo Liver is clean and rich, but it also is able to absorb the flavor of a marinade. I added a bit of adobo to my red chili sauce for a little smokiness and then offset/complemented that with a vegetable pico de gallo. It’s sooooo good!
For a super quick short cut, you could substitute purchased red chili sauce and pico de gallo.

Taco Ingredients: (6 to 8 tacos, 3 to 4 servings)

BISON LIVER TACOS

1 – 8 oz. pkg. Wild Idea Buffalo Liver
1 – onion, halved and sliced thin
1 – cup milk
1 – cup red chili sauce (recipe below)
Olive oil
Butter
6 to 8 – white corn tortillas
Organic Mexican shredded cheese blend
Goat cheese
Vegetable pico de gallo

Preparation:

1 – Rinse the liver under cold water and place it in a bowl with the milk, cover and let it soak in the refrigerator for 6 to 24 hours.
2 – Remove the liver from the milk, rinse again under cold water and pat dry. Cut the liver pieces into smaller julienne pieces.
3 – Place the sliced liver in a bowl with the red chili sauce and let it marinade for 6 to 24 hours.
4 – Remove the liver from the red chili sauce and place on a paper towel to absorb any liquid.
5 – In a skillet over medium high heat add about 2 tablespoons of olive oil, a tablespoon of butter and the sliced onion. Season with salt and pepper and sauté until tender and slightly caramelized.
6 – Add the sliced liver and sauté until the liver is lightly browned, about 2 to 3 minutes.
Remove the pan from the heat.
7 – On a flat top griddle or in a pan, drizzle a little olive oil and heat. Lightly brown the tortillas and turn. Top with grated cheese while the bottom side is browning. Remove from the griddle/pan.
8 – Top the tortillas with the liver and onions, Pico de Gallo and crumbled goat cheese.
9 – For side dishes, I accompanied the tacos with a cucumber salad and sliced cantaloupe.

Red Chili Sauce

Ingredients:
3 – dried ancho chilies
3 – dried guajillo or Anaheim chilies
3 – cloves garlic
¼ – onion, chopped
2 – cups boiling water
1 – tablespoons olive oil
2 – tablespoons cider vinegar
1 – tablespoon Jill’s Mexican Seasonings or Mexican seasonings
1 – teaspoon sugar

Preparation:

Remove stems and seeds from the dried chilies.
Boil two cups of water and place the dried chilies, garlic cloves and onion in the pot, cover and remove the pot from the heat, allowing the chilies to soften for one hour.
Return the pot to the stove over high heat, heating until small bubbles break the surface.
Pour the liquid and the vegetables into a blender and add the remaining ingredients. Puree until smooth, adding more hot water if needed.
Strain the red chili sauce through a strainer to remove any chili skins.
Season to taste. Serve warm or room temp.
Vegetable Pico de Gallo
So good, you just need a spoon!

Ingredients:
1- cup finely diced cherry tomatoes, *optional – seeds removed
½ – cup finely diced onion, white, red or green onions
½ – cup finely chopped cilantro
1 – small jalapeno pepper, finely diced
½ – cup finely diced, red cabbage
½ – cup finely diced, carrots
1 – tablespoon sugar
¼ – teaspoon cardamom
½ – teaspoon each: coriander, cumin, salt & pepper
2 – limes, juiced +
*optional: pinch of cayenne

Toss all ingredients together. Season with salt and black pepper to taste.

https://wildideabuffalo.com/blogs/recipes/bison-liver-tacos

 

 

WILD IDEA BUFFALO – LIVER 8 OZ.
Pure grass-fed only liver tastes better! Loaded with iron, it’s an athletes’ favorite. The clean rich flavor is wonderful in pates or sauteed. Available as an 8 oz. package.
https://wildideabuffalo.com/collections/delicacies/products/liver

Healthy Omelet Recipes SATURDAY

August 3, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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Healthy Omelet Recipes from the EatingWell website and Magazine. Delicious and Healthy Omelet Recipes with recipes like; Goat Cheese and Fresh Herb Omelet, Easy Loaded Baked Omelet Muffins, and Fast Omelet-Topped Rosemary Veggies. Bring new life into your Breakfast with these Delicious and Healthy Recipes from the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Omelet Recipes
Find healthy, delicious omelet recipes, from EatingWell, including cheese, egg white and spinach omelets.

Goat Cheese and Fresh Herb Omelet
The secret to this easy omelet recipe is choosing a really great goat cheese. Luckily most supermarkets have great chevre—Vermont Creamery and Laura Chenel are straightforward varieties you’re likely to find. If you’ve got access to funky local options, bust them out for this quick breakfast recipe. Aside from the goat cheese, eggs and herbs, you need just a few pantry ingredients and 20 minutes for one of the best omelets you can make………

Easy Loaded Baked Omelet Muffins
Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don’t have time for your typical bowl of oatmeal. You can also serve these fresh with fruit salad for a simple weekend brunch……………

Fast Omelet-Topped Rosemary Veggies
This quick and easy omelet is the perfect solution to breakfast or brunch. This low-calorie omelet packs a protein punch and offers a unique flavor combination guaranteed to help jump start the day…………..

* Click the link below to get all the Healthy Omelet Recipes
http://www.eatingwell.com/recipes/21525/mealtimes/breakfast-brunch/eggs/omelets/

One of America’s Favorites – California-Style Pizza

January 7, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pizza topped with egg from the Chez Panisse cafe

California-style pizza (also known as California pizza or Gourmet pizza) is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza in the rest of the country. It is served in a number of California Cuisine restaurants. Such restaurant chains as California Pizza Kitchen, Extreme Pizza, and Sammy’s Woodfired Pizza are three major pizza franchises associated with California-style pizza.

California-style pizza was invented more or less simultaneously in 1980 by Ed LaDou (the “Prince of Pizza”), then working as pizza chef for Spectrum Foods’ Prego Restaurant in San Francisco’s Cow Hollow neighborhood, and by pizza chefs working for Alice Waters at the Chez Panisse cafe in Berkeley, California.

LaDou had learned pizza-making in the 1970s as a teenager at Frankie, Johnnie & Luigi Too, a traditional New York-style pizzeria in Mountain View, California. He made pizzas briefly at Ecco, an upscale restaurant at the Hyatt Hotel in Palo Alto, California, before starting at Prego. Although Prego specialized in classic, Italian-style thin crust pizzas, its chefs encouraged LaDou to experiment with prosciutto, goat cheese, and truffles in their wood-burning oven, and send his results to guests. At one table, to whom he served an off-menu invention involving mustard, ricotta, pâté and red pepper turned out to be chef Wolfgang Puck.

California-style pizza with greens, egg, bacon, and garden vegetables

By 1980, Alice Waters’ Chez Panisse and its head chef, Jeremiah Tower, had already invented California cuisine, a combination of French and Italian techniques and presentation with fresh local ingredient-focused flavors. Waters was a long-time fan of Tommasso’s Italian restaurant in San Francisco’s North Beach, which had installed the West Coast’s first wood-fired pizza oven when it opened in 1935. After traveling to Italy, Waters decided to make an open kitchen featuring a Tomasso’s-style pizza oven the focus of the new cafe she was opening above her main dining room. Although prepared in classic fashion, her chefs added exotic fine ingredients to their single-serving pizzas and calzones, such as goat cheese and duck sausage. Her cafe, and its pizzas in particular, were an instant success, attracting wide attention among food critics.

Wolfgang Puck, in 1980 and 1981, was preparing to open the restaurant that would make him famous, Spago, in West Hollywood, California. Initially conceived as a pizzeria, Spago’s was modeled after the upstairs cafe at Chez Panisse. He was so impressed with the pizza LaDou had made for him at Prego, he hired LaDou as head pizza chef. Under Puck’s guidance, LaDou developed more than 250 pizza concepts using ingredients such as scallops, roe, and baby zucchini flowers. Among their most famous invention was “Jewish pizza”, a pizza dough first cooked then topped with smoked salmon, crème fraîche, capers, and dill. Another innovation was using infused olive oil, baby vegetables, chili oil, and flavored dough.

In 1985 LaDou helped two inexperienced lawyer-restaurateurs, Richard L. Rosenfeld and Larry S. Flax, start a new restaurant concept, California Pizza Kitchen (also known as “CPK”). He brought them many of Spago’s recipes, which he had carefully saved. The new restaurant borrowed the concept of open kitchens centered around wood-burning pizza ovens from Spago, but instead of exotic gourmet ingredients it used innovative but simpler comfort food toppings. When the new restaurant’s chef quit less than a month before opening, LaDou quickly designed and cooked an entire menu, inventing the now-ubiquitous barbecue chicken pizza on the spot. LaDou also helped develop pizza menus for Sammy’s Woodfired Pizza and the Hard Rock Cafe.

Both Wolfgang Puck and California Pizza Kitchen were instrumental in turning California-style pizza from a gourmet food trend to a mass consumer food product. Based on the success of his pizzas and his status as a celebrity chef, Puck opened a series of restaurants, ranging from high end clones of Spago, to convenience chains for airports and mall food courts. California Pizza Kitchen grew to 200 outlets. Both introduced frozen pizzas, but after an early success Puck’s supermarket lines were overtaken by CPK’s, which are backed by Kraft foods.

 

“Meatless Monday” Recipe of the Week – Wild Rice Arugula Salad with Maple Glazed Acorn Squash

July 2, 2018 at 5:01 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – Wild Rice Arugula Salad with Maple Glazed Acorn Squash. I found this one on many web sites and I’m going with the one from the PBS Recipe web site. The Maple Glazed Acorn Squash and Rice had me sold on the dish! You can find this recipe at the PBS/Recipe website. At the PBS site they have an incredible selection of recipes from all cuisines. So check it out today and don’t forget to Support your local PBS Network! So enjoy and Eat Healthy in 2018! http://www.pbs.org/food/recipes/

Wild Rice Arugula Salad with Maple Glazed Acorn Squash
Combine wild rice, maple glazed acorn squash, pomegranate and goat cheese.

Ingredients
For the Acorn Squash:
1 small acorn squash, halved, cut into 1/4-inch slices and seeds discarded
1 teaspoon maple syrup
Salt
For the Rice:
1/2 cup wild rice
1 1/4 cup water
Pinch of salt
1 teaspoon olive oil
For the Dressing:
1 tablespoon olive oil
Juice from 1 lemon
1 garlic clove, minced
Salt
Freshly ground pepper
For the Assembly:
3 ounces baby or regular arugula
2 tablespoons minced fresh Italian parsley
Seeds from 1/4 pomegranate
1 ounce goat cheese, crumbled

Directions
1 – Preheat your oven to 350 degrees F. On a parchment-lined baking sheet, spread out the slices of acorn squash. Brush both sides of the slices with maple syrup and sprinkle with a few pinches of salt. Transfer to the oven to roast for 20 to 25 minutes, until the squash is tender with a fork. The cook time may depend on the size of your squash so just be sure to check on it.
2 – Meanwhile, in a small saucepan, set over medium heat, combine the rice, water, salt and olive oil. Bring the mixture to an aggressive simmer and then immediately lower to a gentle simmer and cover. Cook the rice until water is evaporated and until the texture is tender, about 10 to 15 minutes. Wild rice depends on the type you end up buying; I’d recommend following the instructions on the back of the bag (it most likely will be similar to these instructions but may vary slightly).
3 – In a small bowl, whisk the dressing ingredients together, along with a few pinches of salt and a few turns of freshly ground pepper.
4 – At this point, you can store all of the components separately and toss everything together before serving. If you want to assemble now, toss the arugula and Italian parsley with the dressing, being sure the leaves are thoroughly coated with the dressing. Add the rice and toss once more. Arrange the slices of acorn squash and top with the pomegranate seeds and goat cheese crumbles.
http://www.pbs.org/food/recipes/wild-rice-arugula-salad-maple-glazed-acorn-squash/

Creamy Herb Dip

February 9, 2018 at 6:28 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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For the second Jennie – O recipe I’m passing along a recipe for Creamy Herb Dip. You’ll need; JENNIE-O® Cracked Pepper Turkey Breast, Fat Free Sour Cream, Goat Cheese, Green Onions, Sun Dried Tomatoes, and Parsley. A Delicious and Healthy Appetizer from the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Creamy Herb Dip
Crackers need some classing up? Freshen your snack time with this savory, creamy, veggie-packed dip. Low in carbs and ready in under 15 minutes.

INGREDIENTS
1 cup fat-free sour cream
4 ounces goat cheese, softened
½ pound diced JENNIE-O® Cracked Pepper Turkey Breast
¼ cup minced green onions
2 tablespoons minced fresh parsley
¼ cup chopped sun-dried tomatoes, drained
crackers, if desired

DIRECTIONS
1) In medium bowl combine sour cream and goat cheese until smooth.
2) Add turkey, green onion, parsley and sun-dried tomato; blend well. Refrigerate until ready to serve. Serve with crackers, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 110
Protein 10g
Carbohydrates 7g
Fiber 0g
Sugars 2g
Fat4. 5g
Cholesterol 25mg
Sodium 380mg
Saturated Fat 3g
https://www.jennieo.com/recipes/341-creamy-herb-dip

Healthy and Delicious Ideas for Turkey Leftovers

November 24, 2017 at 6:20 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Healthy and Delicious Ideas for Turkey Leftovers. It’s all about the leftovers with these Diabetic Friendly Turkey Leftover Recipes; with recipes like – Goat Cheese Pizza, Sweet Potato Hash, and Chilled Rotini Salad. Find these and more at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Healthy and Delicious Ideas for Turkey Leftovers
Stumped about what to do with all that leftover turkey and can’t imagine eating one more boring turkey sandwich? We have scrumptious ideas to make your turkey leftovers amazing.

Goat Cheese Pizza
For ultimate leftover ease, top a purchased whole wheat pizza crust with shredded turkey, tomato, onion, spinach, fresh basil, and goat cheese…….

Sweet Potato Hash
Savor the flavors of the season by mixing a sweet-and-savory hash from shredded turkey, apple, sweet potato,dried cranberries, pecans, and a dash of cinnamon…..

Chilled Rotini Salad
Toss together a one-dish meal of whole grain pasta, chopped tomato, sweet pepper, cubed turkey, light vinaigrette, and Parmesan cheese……

 

* Click the link below to get all the Healthy and Delicious Ideas for Turkey Leftovers
http://www.diabeticlivingonline.com/diabetic-recipes/holiday/healthy-delicious-ideas-turkey-leftovers

Jennie – O Turkey Recipe of the Week – Savory Tomato and Turkey Tarts

March 17, 2017 at 5:24 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week – Savory Tomato and Turkey Tarts. JENNIE-O® GRAND CHAMPION® Oven Roasted Turkey Breast combines with savory tomato and goat cheese to make the perfect appetizer. You can find this recipe along with all the delicious Jennie – O recipes at the Jennie – O website. It’s time to make the Switch! https://www.jennieo.com/

 

 

Savory Tomato and Turkey Tarts

Every Easter menu needs these mini turkey tarts! The savory tomato and turkey duo with the goat cheese is the perfect flavor combo for any occasion. Perfect for a holiday brunch or appetizer for dinner.

INGREDIENTS

½ (14.1-ounce) package refrigerated pie crusts
1 (8-ounce) package cream cheese, softened
1 (4-ounce) package goat cheese
3 eggs, lightly beaten or ¾ cup egg substitute
½ cup grated Parmesan cheese
½ teaspoon kosher salt, if desired
¼ teaspoon freshly ground pepper
1½ cups JENNIE-O® GRAND CHAMPION® Oven Roasted Turkey Breast, shredded, from the service deli
1 tablespoon olive oil
½ pint cherry tomatoes
2 teaspoon chopped fresh thyme leaves
grated Parmesan cheese, if desired
DIRECTIONS

1) Place oven rack on bottom rack. Heat oven to 375°F.
2) Unroll 1 pie crust onto lightly floured surface. Roll out to 12-inch circle and cut in half lengthwise and then crosswise, creating 4 equal pieces. Press each dough quarter into and up sides of 4 (4.75-inch) mini tart pans; cutting and discarding excess dough. Refrigerate.
3) In medium bowl, combine cream cheese, goat cheese, egg, cheese, salt and pepper until smooth. Set aside.
4) In large skillet, heat oil over medium-high heat. Add tomatoes and cook 5 to 7 minutes or until blistered.
5) Spoon cheese mixture into tart pans. Top with turkey, tomatoes and thyme leaves. Bake 40 to 45 minutes or until lightly browned. Sprinkle with grated Parmesan cheese, if desired. Servings 4 to 8.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 280
Protein 20g
Carbohydrates 16g
Fiber 1g
Sugars 3g
Fat 14g
Cholesterol 40mg
Sodium 690mg
Saturated Fat 7g
https://www.jennieo.com/recipes/1124-savory-tomato-and-turkey-tarts

Jennie – O Turkey: Make-Ahead Goat Cheese Mashed Potatoes

November 19, 2016 at 6:06 AM | Posted in Jennie-O Turkey Products | Leave a comment
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I’m passing along another Side dish for your Thanksgiving Day Meal, Make-Ahead Goat Cheese Mashed Potatoes. Put a spin on those everyday Mashed Potatoes by adding Goat Cheese! At the Jennie – O site you’ll find full menu ideas and recipes. So check it out if your looking for some Thanksgiving recipes! Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Make-Ahead Goat Cheese Mashed Potatoes

Whip these rich and creamy mashed potatoes up the night before to save time Thanksgiving Day. And if you love this easy Thanksgiving recipe, you’ll love our entire Make Ahead Thanksgiving Menu.

INGREDIENTS

4 pounds Yukon Gold potatoes, choppedmake-ahead-goat-cheese-mashed-potatoes
5 garlic cloves
4 ounces goat cheese, softened
¼ cup butter, softened
1 cup low-sodium chicken broth
½ cup freshly shredded parmesan cheese
¼ cup chopped green onions
salt and pepper, if desired
DIRECTIONS

1)Place potatoes and garlic in Dutch oven with water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer 20 minutes or until potatoes are tender. Drain and mash with potato masher. Stir in goat cheese, butter, chicken broth, cheese and green onions until smooth. Season with salt and pepper to taste.
2) Place in 2-quart baking dish. Cover and refrigerate until ready to serve.
3) To serve: Heat oven to 350°F. Let potatoes stand at room temperature 30 minutes. Bake, covered (in foil) 30 minutes; remove foil and bake 10 minutes more, or until heated through.

 

 

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories300
Protein11g
Carbohydrates41g
Fiber3g
Sugars0g
Fat9g
Cholesterol25mg
Sodium220mg
Saturated Fat6g
https://www.jennieo.com/recipes/1079-make-ahead-goat-cheese-mashed-potatoes

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