Kitchen Hint of the Day!

December 4, 2017 at 6:21 AM | Posted in Kitchen Hints | Leave a comment
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Duck, Duck,………..

If your cooking Duck for the first time and not sure how to season it; A few herbs, zest of an orange or some star anise placed inside the cavity will give a good aroma and add to the flavor when cooking.

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Jennie – O Turkey Recipe of the Week – Apple Brined Whole Turkey

December 1, 2017 at 6:22 AM | Posted in Jennie-O Turkey Products | 4 Comments
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This week’s Jennie – O Turkey Recipe of the Week is – Apple Brined Whole Turkey. Made with the JENNIE-O® All Natural Fresh Whole Turkey and Brined in a Apple Brine. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

Apple Brined Whole Turkey

INGREDIENTS

1 (12 to 18-pound) JENNIE-O® All Natural Fresh Whole Turkey
1 gallon cold water
4 cups apple cider
1¼ cups kosher salt
1 cup firmly packed brown sugar
1 orange, cut in quarters
1 apple, cut in quarters
1 tablespoon whole allspice
6 whole cloves
1 cinnamon stick
4 sprigs fresh thyme leaves
2 sprigs fresh sage
2 dried bay leaves
2 teaspoons whole peppercorns

DIRECTIONS

1) NOTE: Do not brine a turkey if the turkey has been enhanced with a solution.

2) Rinse the turkey in cool water.

3) In clean container large enough to hold the turkey, mix water, apple cider, salt, brown sugar, orange, apple, allspice, clove, cinnamon stick, thyme, sage, bay leaves and peppercorn; stirring to dissolve salt.

4) Submerge turkey in brine solution. Cover and refrigerate 6 to 8 hours.

5) Remove the turkey from brine. Rinse thoroughly under a slow stream of cold water. Pat skin and cavities dry.

6) Cook whole bird as specified on the package. Roast until timer pops up and turkey is fully-cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let stand tented with foil 20 minutes before carving.

https://www.jennieo.com/recipes/928-apple-brined-whole-turkey

Soup Special of the Day!……….Hearty Vegetable Soup

November 26, 2017 at 6:26 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Hearty Vegetable Soup. Zucchini, Carrots, Mushrooms, and Potatoes are just 4 of the ingredients that make this Hearty Classic! The recipe is from one of my favorite Diabetic Friendly sites, the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/). The Diabetic Gourmet site has a huge selection of recipes, news, and Diabetic Care and Management tips. So Enjoy and Eat Healthy!

 

Hearty Vegetable Soup
A vegetable soup can make a particularly satisfying dinner. Using a wide variety of vegetables, herbs and spices makes a soup loaded with nutrients yet low in calories. In addition to containing powerful anti-cancer substances called phytochemicals, vegetables will help you reach the ideal goal of nine servings of fruits and vegetables a day……….

Makes 8 servings

Ingredients

2 medium zucchini, sliced thin
2 medium carrots, sliced 1/4 inch thick
10 mushrooms, sliced
2 ribs celery, sliced 1/4 inch thick
1 can (15.5 oz.) corn, drained
1 russet potato, peeled, cut into 1-inch chunks
1/2 lb. green beans cut in half diagonally
4 cups (1 qt.) reduced-sodium vegetable broth
3 cups canned crushed tomatoes, drained
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1 Tbsp. chopped garlic
1/4 cup chopped fresh basil (or 2 tsp. dried)
1/4 cup chopped fresh oregano (or 2 tsp. dried)
Salt and freshly ground black pepper, to taste

Directions
1 – In a heavy, large pot, place all ingredients except salt and pepper. Bring mixture to a boil, reduce heat to a simmer, cover and cook, checking that contents remain at a simmer, until vegetables are tender, about 20 minutes.
2 – With a slotted spoon, transfer 3 cups of vegetables to a blender or food processor. Add 1 cup cooking liquid. Puree until smooth, then return to the pot of soup.
3 – Stir to incorporate puree into the soup and season to taste with salt and pepper. Heat through and serve.

Nutritional Information Per Serving:
119 calories,
less than 1 g. total fat,
0 g. saturated fat,
24 g. carbohydrate,
6 g. protein,
6 g. dietary fiber,
578 mg. sodium

https://diabeticgourmet.com/articles/soups-on/

Healthy Meat and Poultry Recipes

November 23, 2017 at 6:28 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Meat and Poultry Recipes. Delicious and Healthy recipes like; Hasselback Caprese Chicken, Beef Tenderloin with Cabernet-Mushroom Sauce, and Berbere-Rubbed Roast Turkey with Orange Aioli. Find these and much more all at the EatingWell website. Also don’t forget to subscribe to the EatingWell Magazine. I’ve had a subscription for years and have found so many delicious recipe and recipe ideas. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Meat and Poultry Recipes
Find healthy, delicious meat and poultry recipes, from the food and nutrition experts at EatingWell.

Hasselback Caprese Chicken
Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with each bite. This quick one-pan high-protein and veggie-packed dinner is easy to make and the whole family will love it……

Beef Tenderloin with Cabernet-Mushroom Sauce
For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini….

Berbere-Rubbed Roast Turkey with Orange Aioli
This Ethiopian-spice-rubbed turkey recipe has just the right amount of curry-like seasoning to make it exciting but still at home on a Thanksgiving table. There’s enough au jus left in the roasting pan for any traditionalists to drizzle over their turkey; use the citrus aioli for dipping or for turkey sandwiches the next day……….

 

* Click the link below to get all the Healthy Meat and Poultry Recipes
http://www.eatingwell.com/recipes/22777/ingredients/meat-poultry/

Wild Idea Buffalo Recipe of the Week – Sirloin Tip and Top Round Roast

November 22, 2017 at 6:33 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – Sirloin Tip and Top Round Roast. For the recipe you’ll be using the Wild Idea Buffalo Top Round or Sirloin Tip Roast. You can find this recipe and purchase the Buffalo Top Round or Sirloin Tip Roast at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

Sirloin Tip and Top Round Roast
I stumbled upon this technique and adjusted for grass-fed/finished buffalo. After years of experimenting with various marinades and cooking temperatures, I finally found the perfect method. Trust this recipe – you will love the results! – Wild Idea Buffalo

Ingredients:
1 – 3 lb. Top Round or Sirloin Tip Roast
2 – tablespoon olive oil
2 – teaspoon salt
1 – tablespoon black pepper
Optional seasonings:
2 – teaspoon dried or fresh thyme and rosemary, chopped
1 – teaspoon garlic powder
1 – teaspoon onion powder

Preparation:

1 – Pre-heat oven to 500*
2 – Rinse roast and pat dry.
Rub roast with olive oil, and heavy roasting pan or cast iron pot.
3 – Mix seasonings together and rub into roast.
4 – Place roast in heavy roasting pot, and put in hot oven. Drop temperature to 475*
5 – Roast uncovered for 12 minutes, then turn oven off. DO NOT OPEN OVEN DOOR!
6 – Leave roast in CLOSED oven for 2.5 hours. DO NOT OPEN OVEN DOOR!
7 – Remove roast to cutting board. Add a bit of water and dry sherry to bottom of the pan and place on stovetop over medium high heat. Bring to boil, scraping bottom to remove roasted bits.
8 – Slice roast into thin slices or in thicker slabs. (*Optional re-warming: Keep your slices closely together and wrap in foil. Place wrapped roast in 400* oven for 10 minutes.)
9 – Pass with hot au jus, and horseradish sauce, or Wojapi..


*This time line produces a beautiful, tender, Medium Rare roast. If you like your meat medium or more, increase your hot cooking time. Also, pouring hot au jus over meat will cook meat a bit more. Leftovers make great Roast Buffalo Sandwiches, French Dips or Philly Steak Sandwiches.

https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Savory Buffalo Sausage Stuffing

November 22, 2017 at 6:31 AM | Posted in Wild Idea Buffalo | Leave a comment
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Here’s another Wild Idea Buffalo recipe – Savory Buffalo Sausage Stuffing. Made with Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage. It’s a perfect Stuffing for the Holidays! You can find this recipe or purchase the Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage all at the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

Savory Buffalo Sausage Stuffing:

Ingredients:
2 – tablespoons butter
2 – tablespoons olive oil
1 – 1 lb. Wild Idea Buffalo Chorizo, Italian or Breakfast Sausage
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel
1 – teaspoon salt
1 – tablespoon pepper
1 – 16 oz. bag herb seasoned stuffing
2 – cups organic chicken stock

Preparation:

1 – In heavy skillet over medium high heat, heat butter and olive oil.
2 – Crumble in sausage and add onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3 – Add herbed stuffing and stir to incorporate.
4 – Slowly add you stock. Mixture should be moist and hold together.
5 – Transfer stuffing to a buttered casserole dish and bake in pre-heated oven for 45 minutes.
6 – Delicious with turkey, buffalo or by itself.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Butterflied Roasted Rosemary and Apple Turkey

November 20, 2017 at 6:28 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Got a great recipe for your Thanksgiving Day Bird, Butterflied Roasted Rosemary and Apple Turkey. Using a JENNIE-O® All Natural Fresh Whole Turkey, Butterflied, and seasoned with Rosemary, salt, and Pepper. And stuffed with a WILD RICE APPLE STUFFING and served with a APPLE SHERRY GRAVY, recipes included below. The recipe is from the Jennie – O Turkey website, while there check out all the Delicious and Healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Butterflied Roasted Rosemary and Apple Turkey
Looking for a holiday turkey recipe? Using this method, your turkey cooks evenly on all sides (including the inside) and makes for a gorgeous presentation. Served with homemade apple sherry gravy and wild rice stuffing.

INGREDIENTS

2 tablespoons coarsely chopped rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper
1 (10 to 16-pound) JENNIE-O® All Natural Fresh Whole Turkey
WILD RICE APPLE STUFFING
1 cup thinly sliced green onions
6 slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped
4 cups cooked wild rice
2 apples, diced
1 cup toasted pecan pieces
3 tablespoons apple jelly, warmed
salt and freshly ground pepper, if desired
APPLE SHERRY GRAVY
¼ cup flour
1 cup dry sherry
4 cups turkey or chicken stock
⅓ cup apple jelly
salt, if desired
½ teaspoon freshly ground pepper, if desired

DIRECTIONS

1) Heat oven to 350°F.
2) In small food processor or spice blender, process rosemary, salt and pepper until rosemary is finely chopped; set aside.
3) Place turkey on cutting board breast side down. Using sharp poultry scissors or knife, cut down either side of backbone to remove it. Reserve to make stock. Turn turkey over, push down on breast and legs to flatten turkey. Place turkey on greased wire rack in roasting pan.
4) Rub rosemary mixture over turkey. Add 2 cups water to roasting pan. Cook whole bird as specified on the package. Roast turkey at 325°F. until a meat thermometer inserted in the breast reads 170°F. and inserted in the thigh reads 180°F. Let stand tented with foil 15 minutes before carving.
5) To make stuffing, in large bowl, combine green onion, bacon, rice, apples, pecan pieces, apple jelly and salt and pepper, if desired. Spoon into greased 9 x 13-inch baking dish. Bake, covered, at 350°F. 50 minutes. Remove foil, bake 20 minutes or until top is lightly browned.
6) To make gravy, heat reserved pan juices over medium heat. Add flour and stir 1 minute. Gradually stir in sherry. Add stock, apple jelly and salt and pepper, if desired; stir to combine. Bring to simmer. Simmer 10 minutes or until thickened, stirring occasionally. Serve turkey with stuffing and gravy.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 340
Protein 36g
Carbohydrates 17g
Fiber 2g
Sugars 6g
Fat 14g
Cholesterol 95mg
Sodium 590mg
Saturated Fat 3g
https://www.jennieo.com/recipes/781-butterflied-roasted-rosemary-and-apple-turkey

Slow Cooker Soups

November 12, 2017 at 6:05 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Slow Cooker Soups. Its Comfort Food Heaven with recipes like; Chicken Mulligatawny Soup, Turkey and Herb Dumpling Soup, and Clam Chowder. Find these and more at one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Slow Cooker Soups
You’re juggling a thousand responsibilities each day; the last thing you want to do when you come home is make dinner. With a little help from your slow cooker, you can throw together a few ingredients in the morning and sit down later to a steaming bowl of goodness. And the best part about dinner in one pot: fewer plates to spin on the way to the sink.

Chicken Mulligatawny Soup
Curry powder offers a delicious taste to this Asian-inspired soup. Dish it up tonight for a low-calorie meal the whole family will love………..

Turkey and Herb Dumpling Soup
This slow-simmered soup is perfect for leftover turkey. No turkey leftovers? Use browned chicken instead……….

Clam Chowder
Enjoy this East Coast favorite without eating unwanted carbs. Coming in at 27 grams of carb per serving, this chowder does not disappoint………..

* Click the link below to get all the Slow Cooker Soups
http://www.diabeticlivingonline.com/diabetic-recipes/soup/slow-cooker-soups

Soup Special of the Day!…………Easy Turkey Stew

October 29, 2017 at 6:16 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Soup Special of the Day is – Easy Turkey Stew. Is a Stew Made with a soup or is soup a stew? Either way it’s a Comfort Food Recipe! Its made using JENNIE-O® Bone-in Turkey Pot Roast along with carrots, onion, celery, green peppers, and spices and herbs. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Easy Turkey Stew
Super simple, super tasty and ready in under 60 minutes, this stew is the one for you. It’s chock full of veggies, too — and with bone-in turkey pot roast, it’s basically the best comfort food ever.

INGREDIENTS

1 tablespoon canola oil
1 cup diced onion
1 cup diced carrot
½ cup diced celery
½ cup diced green pepper
1 cup diced potato
½ teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon freshly ground pepper
1½ cups low-sodium chicken broth
2 ½ pounds JENNIE-O® Bone-in Turkey Pot Roast, cut into pieces
crusty bread, if desired

DIRECTIONS

1) In large saucepan, heat oil over medium-high heat. Add onion, carrot, celery and green pepper. Cook 5 minutes or until softened, stirring occasionally.
2) Add potato, sage, thyme, pepper and broth. Cook 10 to 15 minutes or until potato is cooked.
3) Stir in turkey; cook 5 minutes or until hot. Serve with bread, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 280
Protein 25g
Carbohydrates 12g
Fiber 1g
Sugars 4g
Fat 12g
Cholesterol 100mg
Sodium 930mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/740-easy-turkey-stew

“Meatless Monday” Recipe of the Week – Roasted Vegetables

September 11, 2017 at 5:30 AM | Posted in Uncategorized | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Roasted Vegetables. Simple, easy to make, and delicious Casserole dish! Substitute your own favorite Vegetables to make this dish that goes great with everything or by its self. Enjoy and Eat Healthy!

 

Roasted Vegetables

Ingredients
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
4 Yukon Gold potatoes, cubed
1 red onion, quartered
1/2 tablespoon roasted cumin
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup extra light olive oil
2 tablespoons balsamic vinegar
sea salt and freshly ground black pepper, to taste
* If you would like to add some heat try a sprinkle of red pepper flakes

Directions
1 – Preheat oven to 475 degrees F (245 degrees C).
2 – In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3 – In a small bowl, stir together cumin, thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4 – Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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