Healthy Baked Chicken Breast Recipes

November 21, 2017 at 6:19 AM | Posted in Eating Well | Leave a comment
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From the eatingWell website and Magazine its Healthy Baked Chicken Breast Recipes. Lots of Healthy and Delicious Baked Chicken Breast Recipes. With recipes including; Adobo Chicken and Kale Enchiladas, Barbecue Chicken Pizza, and Soy-Lime Baked Buffalo Wings. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Baked Chicken Breast Recipes
Find healthy, delicious baked chicken breast recipes, from the food and nutrition experts at EatingWell.

Adobo Chicken and Kale Enchiladas
Put out your favorite toppings for these quick and healthy layered enchiladas. We like cilantro, sour cream, guacamole and jalapeños……..

Barbecue Chicken Pizza
We gave classic barbecue chicken pizza a healthy twist with hidden shredded zucchini in the sauce. It’s a great way to sneak extra veggies into both you and your children’s diet!…….

Soy-Lime Baked Buffalo Wings
Make this baked Buffalo chicken wing recipe at home to save 138 calories and a whopping 598 milligrams of sodium compared to the same number of deep-fried wings. If your market sells its chicken wings whole, you’ll want to separate each into a wingette and a drumette so they cook evenly. They’re easy to split apart with a sharp knife. Serve with carrot sticks, celery and ranch (or blue cheese) dressing………..

 

* Click the link below to get all the Healthy Baked Chicken Breast Recipes
http://www.eatingwell.com/recipes/20643/ingredients/meat-poultry/chicken/breast/baked/

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Kitchen Hint of the Day!

November 21, 2017 at 6:18 AM | Posted in Kitchen Hints | Leave a comment
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You say Tomato………

For the best storage of tomatoes keep them stem side down in a cool place. If they’re still attached to the the stem, try to space them so that they’re not touching.

One of America’s Favorites – Chicken Fried Steak and Mashed Potatoes

November 20, 2017 at 6:32 AM | Posted in One of America's Favorites | 2 Comments
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Chicken fried steak served with mashed potatoes topped with gravy

Chicken fried steak (also known as country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named for the cooking method is similar to that of fried chicken.

Chicken fried steak resembles the Austrian dish Wiener Schnitzel and the Italian-South American dish Milanesa, which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.

The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for Wiener Schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken fried steak, and hosts an annual celebration accordingly.

 

The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken fried steak. The recipe for what we now know as chicken fried steak was included in many regional cookbooks by the late 19th century. The Oxford English Dictionary’s earliest attestation of the term “chicken-fried steak” is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.

Chicken fried steak is prepared by taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or forking. It is then either immersed in egg batter and/or dredged in flour to which salt, pepper, and often other seasonings have been added (called breading). After this, the steak is fried in a skillet or, less commonly, deep-fried. Restaurants often call the deep fried version chicken fried and the pan fried type country fried. The frying medium has traditionally been butter, lard, or other shortening, but in recent years, health concerns have led most cooks to substitute the shortening with vegetable oil.

 

Chicken fried steak with chipotle cream gravy

The cuts of steak used for chicken fried steak are usually the less expensive, less desirable ones, such as chuck, round steak, and occasionally flank steak. The method is also sometimes used for chopped, ground, or especially cube steak. When ground beef is used, it is sometimes called a “chuckwagon”. Chicken fried steak is usually served for lunch or dinner topped with cream gravy and with mashed potatoes, vegetables, and biscuits served on the side. In the Midwest, it is also common to serve chicken fried steak for breakfast, along with toast and hash browns.

The steak can be served on a hamburger bun as a sandwich, cubed and stuffed in a baked potato with the gravy and cheese, or cut into strips and served in a basket with fries and gravy, which is then known as “steak fingers”.

A 1943 American cookbook recipe for Wiener Schnitzel includes a white salt and pepper cream gravy.

Chicken fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988.

Typically, in Texas and surrounding states, chicken fried steak is fried in a thick layer of oil in a pan and served with traditional peppered milk gravy. The same dish is sometimes known as “country fried steak” in other parts of the United States, where it is subject to some regional variations. Often there is a brown gravy, and occasionally the meat is either pan-fried with little oil, or simmered in the gravy. In some areas, “country steak” may refer to Salisbury steak, a chopped or minced beef patty in brown gravy.

 

Other meats may be used, with “chicken-fried chicken” having appeared on many menus, substituting a boneless chicken breast for the steak. Chicken fried chicken differs from the dish known as “fried chicken” because the meat is removed from the bones, and cooked in the fashion of chicken fried steak. Another term is “chicken-fried-steak-fried chicken”.

Boneless pork chops, usually center cut, can be served in this manner, as well as chicken fried buffalo steak.

 

 

Mashed potato

Another One of America’s Favorites – Mashed Potato

What’s Chicken Fried Steak without Mashed Potatoes!

Mashed potato (British English) or mashed potatoes (American English), is a dish prepared by mashing boiled potatoes. Recipes started appearing in 1747 with an entry in The Art of Cookery by Hannah Glasse. Dehydrated and frozen mashed potatoes are available in many supermarkets.

 

 

The use of “floury” types of potato is recommended, although “waxy” potatoes are sometimes used for a different texture. Butter, vegetable oil, milk and/or cream are usually added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelized onion, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley.

One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Pomme purée (potato puree) uses considerably more butter than normal mashed potato – up to two parts potato for one part butter. In low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices.

 

Mashed Potatoes with butter and chives

 

Mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd’s and cottage pie, pierogi, colcannon, dumplings, potato pancakes, potato croquettes and gnocchi.

In the United Kingdom, the cold mashed potato is mixed with fresh eggs and then fried until crispy to produce the potato cake. This dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other leftover vegetables, the fried dish is known as bubble and squeak.

A potato masher is a utensil which can be used to prepare the potatoes, as is a potato ricer.

 

Kitchen Hint of the Day!

November 20, 2017 at 6:27 AM | Posted in Kitchen Hints | Leave a comment
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Cool as a Cucumber………

When storing a cucumber, keep it away from apples and tomatoes, which will shorten its life. Cucumbers stay fresh for up to a week, when the water content starts to drop.

The Difference Between Biscuits and Scones, Plus 6 Healthy Recipes

November 19, 2017 at 6:31 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine (http://www.eatingwell.com/) its – The Difference Between Biscuits and Scones, Plus 6 Healthy Recipes. You’ll lve tis one, delicious and healthy Scones. Includes 6 Scone recipes; Chocolate-Cherry Scones, Morning Glory Scones, Lemon-Poppy Seed Scones, Ham and Cheese Scones, Smoked Salmon and Dill Scones, and Sun-Dried Tomato, Thyme and Asiago Scones. Enjoy and Eat Healthy!

 

So, what’s the difference between a scone and a biscuit? The answer generally boils down to one ingredient: eggs. Scones have them, biscuits don’t.
Other than that, the ingredients and process are pretty much the same. Both scones and biscuits are usually made with some combination of flour, baking powder or baking soda (or a combination of both), salt, sugar, milk or buttermilk, eggs (if you’re making scones) and a fat (butter, Crisco, lard). The dry ingredients are mixed together, the fat is “cut in” with a pastry cutter, two knives or your fingers, and the liquid is added until the dough just comes together. The dough is gently kneaded very briefly then cut into circles or triangles and baked………

You can click the link below to read the article and get all 6 healthy and delicious Scone recipes

http://www.eatingwell.com/article/285584/the-difference-between-biscuits-and-scones-plus-6-healthy-recipes/

Kitchen Hint of the Day!

November 19, 2017 at 6:31 AM | Posted in Kitchen Hints | Leave a comment
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Celery storage……

The best way to store celery is to wrap it in aluminum foil and keep it in the fridge. It will last for weeks and weeks

Meanwhile back at the SayersBrook Bison Ranch………..TOP THANKSGIVING HACKS TO MAKE THE DAY LESS HECTIC SATURDAY

November 18, 2017 at 6:32 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its – TOP THANKSGIVING HACKS TO MAKE THE DAY LESS HECTIC. As it says make your Thanksgiving less hectic and less stressful with these helpful tips and recipes! Besides the tips and recipes you can purchase all the SayersBrook products. You can choose from Bison, Elk, Wild Boar, Turkey, Rabbit, Heat N’ Eat Dishes and more! Below are some of the tips and a link to the full article and recipes. Enjoy and Eat Healthy! http://www.sayersbrook.com/

 

 

STRAPPED FOR TIME AND LOOKING TO CUT SOME CORNERS WHEN PREPARING THANKSGIVING DINNER?
These top thanksgiving hacks will make the day less hectic so you can enjoy dinner too. Try these easy timesavers and keep your sanity.

Are you hosting thanksgiving this year? Sayersbrook wants you to have as good a time as your guests

GOOD THANKSGIVING TIME SAVING HACKS

1 – Make a list – a detailed list of your menu – so you can shop ahead and have all ingredients on hand when you need them.
2 – Prepare as much food as you can early on. Make and bake ahead and freeze.
3 – Prep as much food as you can early on. Cut the vegetables, dips, hors d’oeuvres, make the pies etc..
4 – Set the table ahead of time – a day ahead
5 – Ask friends to bring dishes – that’s a real time saver
6 – If you’re having a large crowd try making a buffet style dinner instead of sit down. The table will have more room to hold all the dishes.
7 – Use chafing dishes to keep the food warm. It looks elegant and it is practical. If you don’t have chafing dishes you can use a crock pot and or a rice cooker
8 – Fill coolers with ice for storing cold drinks. That frees up your fridge for other foods…..
* Click the link below to get all the TOP THANKSGIVING HACKS TO MAKE THE DAY LESS HECTIC
http://cooking-buffalo.com/

 

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1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
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http://www.sayersbrook.com/

 

Our Best Low-Carb Pasta Recipes

November 18, 2017 at 6:31 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Our Best Low-Carb Pasta Recipes. Delicious and Low-Carb Pasta Recipes like; Chicken Alfredo, Seafood-Stuffed Shells, and Zucchini and Turkey Lasagna. Find these and more all at the Diabetic Living Online website. Plus don’t forget to subscribe to one of my favorite Magazines, Diabetic Living. So Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Our Best Low-Carb Pasta Recipes
Carb control is essential in maintaining healthy blood sugar levels, but that doesn’t mean you have to completely cut out noodles. With pasta salads, soups, and traditional spaghetti, our healthy pasta recipes will satisfy your cravings for the hearty comfort foods without weighing you down. Mangia!

Chicken Alfredo
Ribbons of fresh zucchini and snipped parsley add lively color and nutrients to this easy chicken pasta recipe featuring whole grain noodles, lean chicken, and a light, creamy homemade Alfredo sauce………

Seafood-Stuffed Shells

Treat your guests to a taste of the Amalfi Coast with this elegant, protein-packed pasta recipe. Stuffed with tender scallops, flaky crab, and ricotta cheese, the delicious dish contains just 32 grams of carb per serving…….

Zucchini and Turkey Lasagna
In this healthy homemade casserole, we cut back on carbs and fat and kept calories to just 219 per serving by substituting zucchini ribbons for lasagna noodles and lean ground turkey for beef………

 

* Click the link below to get all the – Our Best Low-Carb Pasta Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-low-carb-pasta-recipes

Kitchen Hint of the Day!

November 18, 2017 at 6:31 AM | Posted in Kitchen Hints | Leave a comment
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Grab the paper towel……..

It is always a good idea to line the crisper bins of your refrigerator with a few paper towels or sheets of newspaper to absorb excess moisture. Mold spores love moisture, but the towels will keep it away.

Turkey Wild Rice Casserole

November 17, 2017 at 5:36 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along another Delicious Dinner Recipe from Jennie – O, Turkey Wild Rice Casserole. Made using JENNIE-O® Extra Lean Oven Roasted Turkey Breast along with Sautéed Mushrooms, Wild Rice and Water Chestnuts. You can find this Classic Casserole Dish along with all the Delicious and Healthy Recipes at the Jennie- O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Turkey Wild Rice Casserole

A classic casserole recipe for fans of comfort food. Sautéed mushrooms, wild rice and water chestnuts baked into a hearty, lean dinner. Only 320 calories per serving!

INGREDIENTS

2 cups sliced mushrooms
¼ cup butter
6 tablespoons flour
2 chicken flavored instant bouillon cubes
1 cup water
1 (12-ounce) can evaporated milk
4 cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1 cup uncooked wild rice
1 (8-ounce) can sliced water chestnuts, drained
½ cup almonds, sliced
DIRECTIONS

1 – Heat oven to 350°F. In skillet, saute mushrooms in butter until tender. Blend in flour, bouillon cubes and water. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to boil.
2 – Add cubed turkey, wild rice and water chestnuts. Pour mixture into buttered baking dish. Sprinkle top with almonds. Cover. Bake 30 minutes. Uncover. Bake 30 minutes or longer until hot and bubbly.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 320
Protein 26g
Carbohydrates 25g
Fiber 2g
Sugars 9g
Fat 13g
Cholesterol 60mg
Sodium 800mg
Saturated Fa t5g
https://www.jennieo.com/recipes/59-turkey-wild-rice-casserole

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