How to Make Healthy Mexican Recipes at Home

April 25, 2017 at 5:15 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its How to Make Healthy Mexican Recipes at Home. Diabetic Friendly Mexican-inspired recipes! Recipes like; Cilantro Chicken Chilaquiles with Crumbled Queso Fresco, Baked Chicken Taquitos, and Tortilla Chip Flounder with Black Bean Salad. You can find all these and all the other Diabetic Friendly recipes at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

How to Make Healthy Mexican Recipes at Home

If you crave Mexican food but don’t want to derail your eating plan, let Diabetic Living’s Mexican-inspired recipes save the day. Enjoy fajitas, chili, salad, and even desserts that are light, fresh, and full of flavor.

 

 

Cilantro Chicken Chilaquiles with Crumbled Queso Fresco

You won’t believe how easy this diabetic Mexican recipe is to whip together. Use leftover cooked chicken breast to make it an even quicker weeknight meal. If your family loves nachos, they’ll flip for these chilaquiles……..

 
Baked Chicken Taquitos

Leftover chicken breast is the secret to this quick diabetic meal for two. You’ll love how easily this healthy recipe comes together and that it has just 17 grams of carb for two taquitos……

 
Tortilla Chip Flounder with Black Bean Salad

Crispy fish filets are served on a fresh and flavorful bed of beans and veggies for a healthy and diabetes-friendly meal packed with nutrition and taste…….

 

 
* Click the link below to get all the – How to Make Healthy Mexican Recipes at Home
http://www.diabeticlivingonline.com/diabetic-recipes/mexican/how-to-make-healthy-mexican-recipes-home

Kitchen Hint of the Day!

April 25, 2017 at 5:15 AM | Posted in Kitchen Hints | Leave a comment
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Forget the Breasts, give me a Thigh……

 
Try using Chicken Thighs more often. Chicken breasts are expensive and can get dull after a while; thighs are juicier, cheaper, and more flavorful.

One of America’s Favorites – The Baked Potato

April 24, 2017 at 5:31 AM | Posted in One of America's Favorites | Leave a comment
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A baked potato with butter

A baked potato, or jacket potato, is a potato that has been baked for eating. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese or ham. Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service.

Prior to cooking, the potato should be scrubbed clean, washed and dried with eyes and surface blemishes removed, and basted with oil (usually Olive oil) or butter and/or salt. Pricking the potato with a fork or knife allows steam to escape during the cooking process. Potatoes cooked in a microwave oven without pricking the skin might split open due to built up internal pressure from unvented steam. It takes between one and two hours to bake a large potato in a conventional oven at 200 °C (392 °F). Microwaving takes from six to twelve minutes depending on oven power and potato size, but does not generally produce a crisp skin. Some recipes call for use of both a microwave and a conventional oven, with the microwave being used to vent most of the steam prior to the cooking process.

Some varieties of potato such as Russet and King Edward potatoes are more suitable for baking than others, owing to their size and consistency.

Wrapping the potato in aluminium foil before cooking in a standard oven will help to retain moisture, while leaving it unwrapped will result in a crisp skin. When cooking over an open fire or in the coals of a barbecue, it may require wrapping in foil to prevent burning of the skin. A potato buried directly in coals of a fire cooks very nicely, with a mostly burned and inedible skin. A baked potato is fully cooked when its internal temperature reaches 99 °C (210 °F).

Once a potato has been baked, some people discard the skin and eat only the softer and moister interior, while others enjoy the taste and texture of the crisp skin. Potatoes baked in their skins may lose between 20 and 40% of their vitamin C content because heating in air is slow and vitamin inactivation can continue for a long time. Small potatoes bake more quickly than large ones and therefore retain more of their vitamin C. Despite the popular misconception that potatoes are fattening, baked potatoes can be used as part of a healthy diet.

 

 

Baked potato and sweet potato, with kale

Some people bake their potatoes and then scoop out the interior, leaving the skin as a shell. The white interior flesh can then be mixed with various other food items such as cheese, butter, or bacon bits. This mixture is then spooned back into the skin shells and they are replaced in the oven to warm through. In America these are known variously as loaded potato skins, filled potatoes and twice baked potatoes. In Great Britain, toppings or fillings tend to be more varied than they are in America: baked beans, curried chicken, tuna, and prawn fillings are popular, and in Scotland even haggis is used as a filling for jacket potatoes.

A variation is Hasselback potatoes, where the potato is cut into very thin slices almost down the bottom, so that the potato still holds together, and is then baked in the oven, occasionally scalloped with cheese. The proper noun “Hasselback” refers to the luxurious Hasselbacken hotel and restaurant in Stockholm which originated this dish.

 
Many restaurants serve baked potatoes with sides such as butter, sour cream, chives, shredded cheese, and bacon bits. These potatoes can be a side item to a steak dinner, or some similar entree. Sides are usually optional and customers can order as many or as few as they wish.

Large, stuffed baked potatoes may be served as an entree, usually filled with meat in addition to any of the ingredients mentioned above. Barbecued or smoked meat or chili is substituted. Vegetables such as broccoli may also be added.

 

 

A baked potato with shrimp, cottage cheese, dill, tomato and lettuce

Idaho is the major producing state of potatoes. The Idaho baked potato was heavily promoted by the Northern Pacific Railroad in the early 20th century, often using Hollywood movie stars.

Hazen Titus was appointed as the Northern Pacific Railway’s dining car superintendent in 1908. He talked to Yakima Valley farmers who complained that they were unable to sell their potato crops because their potatoes were simply too large. They fed them to hogs. Titus learned that a single potato could weigh from two to five pounds, but that smaller potatoes were preferred by the end buyers of the vegetable and that many considered them not to be edible because they were difficult to cook because of their thick, rough skin.

Titus and his staff discovered the “inedible” potatoes were delicious after baking in a slow oven. He contracted to purchase as many potatoes as the farmers could produce that were more than two pounds in weight. Soon after the first delivery of “Netted Gem Bakers”, they were offered to diners on the North Coast Limited beginning in 1909. Word of the line’s specialty offering traveled quickly, and before long it was using “the Great Big Baked Potato” as a slogan to promote the railroad’s passenger service. When an addition was built for the Northern Pacific’s Seattle commissary in 1914, reporter wrote, “A large trade mark, in the shape of a baked potato, 40 ft.long and 18 ft. in diameter, surmounts the roof. The potato is electric lighted and its eyes, through the electric mechanism, are made to wink constantly. A cube of butter thrust into its split top glows intermittently.” Premiums such as postcards, letter openers, and spoons were also produced to promote “The Route of the Great Big Baked Potato”; the slogan served the Northern Pacific for about 50 years. The song “Great Big Baked Potato” (words by N.R. Streeter and H. Caldwell ; Music by Oliver George) was written about this potato.

 

Kitchen Hint of the Day!

April 24, 2017 at 5:28 AM | Posted in Kitchen Hints | Leave a comment
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Some reasons to love Potatoes even more………

 
* Just 110 calories.
* No fat, sodium or cholesterol.
* Nearly half your daily value of vitamin C.
* More potassium than a banana.
* A good source of vitamin B6.
* Fiber, magnesium and antioxidants.
* Resistant starch.
* Blood-Pressure Lowering Potential of Potatoes.

Homemade Pizza Recipes

April 23, 2017 at 5:47 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Homemade Pizza Recipes. Make Pizza Night a healthier night with these Diabetic Friendly Pizza Recipes! Delicious Pizza Recipes including; Goat Cheese Pizza, Pesto Shrimp Pizza, and Pizza Bites. Find them all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Homemade Pizza Recipes
Pizza doesn’t have to be guilt-by-the-slice. Feel good about eating your favorite comfort food with these homemade pizzas and calzones. Whether featuring homemade pizza dough or light, convenient substitutes like pitas, tortillas, or lettuce, all of our healthy pizza recipes are delicious and diabetes-friendly.

 

 

Goat Cheese Pizza

Top a hearty premade crust with just six ingredients for an easy dinner bursting with fresh flavor. We swapped traditional mozzarella for crumbled goat cheese to give the low-carb pizza unexpected richness…….

 
Pesto Shrimp Pizza

For this unique, low-carb flatbread dinner, start by making homemade pizza dough, then substitute tangy pesto for traditional red sauce and shrimp for Italian sausage……

 
Pizza Bites

Transform your everyday sandwich rolls into perfectly portioned pizzas. Each sausage pizza has only 105 calories and 13 grams of carb — making one pizza a tasty appetizer or two pizzas a satisfying dinner……….

 
* Click the link below to get all the Homemade Pizza Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/homemade-pizza-recipes

Kitchen Hint of the Day!

April 23, 2017 at 5:47 AM | Posted in Kitchen Hints | Leave a comment
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Making Clams or Oysters for Dinner……….

 
Clams and oysters will be simple to open if washed with cold water, then placed in a plastic bag and put in the freezer for one hour. And a lot quicker and less mess!

Meanwhile Back at the SayersBrook Bison Ranch………..Bison Rib Eye Steaks

April 22, 2017 at 5:41 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch its Bison Rib Eye Steaks. Delicious, Tender, and juicy all describe these Bison Rib Eye Steaks that can be purchased at the SayersBrook Bison Ranch website (http://www.sayersbrook.com/). Besides the great selection of Bison you can also fid Elk, Wild Boar, Ostrich, Hams, and more all on the SayersBrook website (http://www.sayersbrook.com/). Now on to the recipe of Bison Rib Eye Steaks. Enjoy and Eat Healthy!

 

 

Bison Rib Eye Steaks
Ingredients:
4 (8-oz.) Bison Rib Eye Steaks
Marinade

8 oz. Cabernet Sauvignon wine 2 oz. celery, diced
4 oz. white onions, diced 2 cloves garlic, crushed
2 oz. carrot, diced 1 T. cracked black pepper
Molasses Gravy

1 med. shallot, diced 3 oz. molasses
2 oz. beer 1 oz. Dijon mustard
10 oz. Bison demi-glace
Corn Pudding

1 c. fresh kernel corn, steamed for 2 min. 2 scallions, chopped
1 egg 2 cloves garlic, finely diced
1/2 c. heavy cream 1 1/2 c. water
1 T. fresh rosemary, chopped 3 T. sugar
1/2 T. kosher salt 1 1/4 c. corn bread
1/8 T. black pepper
Preparation:

Marinade: Combine all ingredients in marinade and pour over steaks. Marinade 1 hour before grilling.

Molasses Gravy: Cook shallots and beer till shallots are tender. Add demi-glace, molasses and mustard. Season with salt & pepper to taste. Serve over steaks.

Corn Pudding: Steam corn for 3 minutes. Cut the kernels from the cob. Combine with all pudding ingredients. Pour into a small casserole dish. Bake at 350° for 30-40 minutes. Serve warm with Bison steaks. Serves 4.
http://www.sayersbrook.com/bison-rib-eye-steaks/
Toll-Free : 888-472-9377
Phone : 573 438-4449

info@sayersbrook.com
10240 Outer Road
Potosi, MO 63664
http://www.sayersbrook.com/

Our Top 10 Most Popular Spring Recipes

April 22, 2017 at 5:41 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its – Our Top 10 Most Popular Spring Recipes. Healthy Breakfast, Soups, Salads, and Dessert recipes. Recipes including; Chicken with Sugar Snap Peas and Spring Herbs, Strawberry Rhubarb Pie, and Ham and Cheese Breakfast Casserole. Find these and all the rest at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 
Our Top 10 Most Popular Spring Recipes
Fresh recipes for favorite spring vegetables, such as asparagus, snap peas, new potatoes and salad greens, plus spring fruits such as cherries and apricots make cooking this time of year a treat. We have spring dinner ideas, brunch recipes and more for a delicious season of eating.

 
Chicken with Sugar Snap Peas and Spring Herbs
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them–if you have extras, try them on a salad…….

 
Strawberry Rhubarb Pie
Rhubarb and strawberries go hand in hand, and what better way to honor the combination than in this classic summer pie. The lattice top looks fancy but the technique is super-easy to master……..

 
Ham and Cheese Breakfast Casserole
This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original……..

 

 

*Click the link below to get all the – Our Top 10 Most Popular Spring Recipes
http://www.eatingwell.com/recipes/22325/seasonal/spring/top-ten/slideshow/our-top-10-most-popular-spring-recipes/

Kitchen Hint of the Day!

April 22, 2017 at 5:39 AM | Posted in Kitchen Hints | Leave a comment
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Here’s a grill safety tip to keep in mind…….

 
Don’t turn on the gas while your grill lid is closed. Never do this. It causes gas to build up inside your grill, and when you do light it and open it, a fireball can explode in your face.

Jennie – O Turkey Recipe of the Week – Korean Barbeque Turkey Burger

April 21, 2017 at 5:09 AM | Posted in Uncategorized | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Korean Barbeque Turkey Burger. You’ll be using the JENNIE-O® ⅓-pound Seasoned Turkey Burgers to make this recipe. Topped with Korean-style barbeque sauce, a spicy kimchi slaw, and served on a buttery brioche-style bun! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Korean Barbeque Turkey Burger

This juicy turkey burger is dipped in a Korean-style barbeque sauce, then topped off with a spicy kimchi slaw, all on a buttery brioche-style bun. Add this burger to your weeknight dinner menu!

INGREDIENTS

2 cloves garlic, pressed through garlic press
½ teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon soy sauce
½ cup Korean barbeque sauce
3 cups finely shredded green cabbage
¼ cup mayonnaise
1 tablespoon honey
1 tablespoon rice vinegar
1 cup sliced kimchi
¼ cup diced red pepper
¼ cup shredded carrot
¼ cup sliced green onion
6 JENNIE-O® ⅓-pound Seasoned Turkey Burgers
6 brioche buns, sliced and toasted
DIRECTIONS

1) In small bowl, add garlic, ginger, sesame oil, soy sauce and barbeque sauce. Mix well; refrigerate.
2) In medium bowl, combine cabbage, mayonnaise, honey, vinegar, kimchi, red pepper, carrot and green onion. Refrigerate.
3) Cook turkey burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
4) Spread barbeque sauce on bottom bun. Add turkey burger and kimchi slaw. Add bun top.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories420
Protein30g
Carbohydrates36g
Fiber5g
Sugars15g
Fat17g
Cholesterol120mg
Sodium690mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/1143-korean-barbeque-turkey-burger

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