Ohio Festivals June 20-23, 2019

June 19, 2019 at 6:03 AM | Posted in Festivals | Leave a comment
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June 20-22, 2019 London Strawberry Festival – London, Ohio
The community is to be decorated in a strawberry theme. Event includes a strawberry shortcake tent, parade, nightly entertainment, and a car show benefiting Cystic Fibrosis.
https://www.londonstrawberryfestival.com/

 

June 22-23, 2019 Mulberry Creek Herbfair – Huron, Ohio
Enjoy herbal foods, plants and vendors at the herb farm’s annual fair. This year’s focus will be on ‘France: Food, Wine & Culture’
https://mulberrycreek.com/Events/index.html

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It’s Chili, Chowder, or Stew Saturday – Turkey Vegetable Stew

June 8, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Turkey Vegetable Stew. This week’s recipe comes from the Jennie – O Turkey website. To make the Turkey Vegetable Stew you’ll be using the JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins along with Vegetables, Herbs, and Spices. You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make 2019 a Healthy One! https://www.jennieo.com/

Turkey Vegetable Stew
Stew is more than just a thick soup — it’s special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty stew makes a great weeknight dinner at under 300 calories per serving.

INGREDIENTS
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
½ cup all-purpose flour
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1 cup chopped carrots
1 cup chopped onion
½ cup chopped celery
4 minced garlic cloves, divided
1 cup dry white wine
¼ cup tomato paste
1 tablespoon chopped fresh rosemary
¼ cup chopped fresh Italian parsley
1 teaspoon finely grated lemon zest

DIRECTIONS
1) Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally. Simmer, uncovered, 5 minutes or until thickened.
3) In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 170
Protein 17g
Carbohydrates 14g
Fiber 2g
Sugars 3g
Fat 2.5g
Cholesterol 40mg
Sodium 320mg
Saturated Fat 0.5g

https://www.jennieo.com/recipes/555-turkey-vegetable-stew

Wild Idea Buffalo Recipe of the Week – KOFTA KEBABS

June 5, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – KOFTA KEBABS. Perfect Appetizer or that Main Dish for Dinner. Made using Wild Idea Buffalo Ground Chuck along with Spices, and Shallot. Also they’ve included the recipe for the Tzatziki Sauce with ingredients of; Cucumber, fresh Dill, Cilantro, Garlic, Yogurt, and Lemon Juice. You can find this recipe or purchase the Wild Idea Buffalo Ground Chuck along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

 

 

KOFTA KEBABS
Aromatic herbs and the slightly sweet, clean goodness of Wild Idea’s grass-fed/finished Ground Chuck makes for a winning combination. This recipe makes a wonderful appetizer or could also be served as an entrée.

Ingredients:

3 – tablespoons olive oil
1 – pound ground chuck
½ – cup minced shallot
1 – cup chopped parsley
1 – teaspoon salt
1 – teaspoon black pepper
½ – teaspoon allspice
1 – teaspoon chili flake
1 – teaspoon cardamom
1 – teaspoon cumin
pinch – paprika
zest – of one lemon
skewers soaked in water

Preparation:

1 – Add two tablespoons olive oil to a bowl and crumble in Ground Chuck and remaining ingredients.
2 – Mix together until well incorporated.
3 – Divide between 16 skewers and form meat around skewer.
4 – Place in the freezer for 1 hour or refrigerate for two plus hours.
In a large skillet over medium high heat add the remaining tablespoon of olive oil.
5 – Add kebob skewers and brown on each side for 1minute or until meat is browned. Turn and repeat on other side.
6 – Turn kabobs on their edges, leaning first up to edge of pan and lightly brown for 30 seconds. Repeat and do other edge.
7 – Remove from heat and serve.
Accompany Kofta Kebobs with pita bread, sugar snap peas, cucumbers, baby arugula and Tzatziki Sauce.

Tzatziki Sauce

My version of this Middle Eastern favorite dipping sauce. Adjust ingredients to your preference.

½ – cucumber, half peeled, chopped
2 – tablespoons fresh dill
½ – cup cilantro
1 or 2 – cloves garlic
1½ – cups whole fat yogurt
2 – tablespoons fresh lemon juice

Preparation:

*Process cucumber, dill, cilantro and garlic in food processor. *Pour cucumber mixture through cheesecloth lined strainer to remove water. *Transfer solid cucumber mixture to a bowl and add yogurt and lemon juice. Stir to incorporate. *Season to taste. Chill to set.
https://wildideabuffalo.com/blogs/recipes/kofta-kebabs

Quick Dinner Recipes for Busy Families

May 29, 2019 at 6:03 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Quick Dinner Recipes for Busy Families. Delicious and Healthy Quick Dinner Recipes for Busy Families with recipes like; Quinoa Veggie Burger, Shrimp Fried Rice, and Maple-Chili Glazed Pork Medallions. Find these recipes and more all at thew EatingWell website. Plus don’t forget to subscribe to one of my favorite Cooking Magazines, the EatingWell Magazine. So Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Quick Dinner Recipes for Busy Families
20 weeknight-friendly dinner recipes for a month of easy meals.

Quinoa Veggie Burger
Even meat-lovers will crave this vegetarian burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this recipe full of delicious flavor. Red quinoa gives the burgers the perfect color, but white quinoa is fine too. These quinoa veggie burger patties hold together well for freezing, making for a quick and easy meal. Defrost overnight in the refrigerator before cooking. Serve with your favorite burger garnishes……

Shrimp Fried Rice
This healthy shrimp fried rice recipe is packed with vegetables and makes 4 generous servings, so you’ll need to use a large skillet that is at least 12 inches wide. A large wok also works well. If you have cooked rice on hand, omit Step 1 and add 2 1/2 cups cooked rice to the pan in Step 5……….

Maple-Chili Glazed Pork Medallions
Pork medallions are quick and easy to prepare, and are particularly tasty with a maple-chili glaze……….

* Click the link below to get all the Quick Dinner Recipes for Busy Families
http://www.eatingwell.com/recipes/22353/cooking-methods-styles/quick-easy/dinner/busy-families/slideshow/quick-dinner-recipes-for-busy-families/

Low-Carb Family Recipes

May 28, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Low-Carb Family Recipes. Delicious and Low-Carb Family Recipes with recipes like; Grilled Spring Onions with Romesco Sauce, Porcini Eggplant, and Basic Whole Roast Chicken. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Low-Carb Family Recipes
Find healthy, delicious low-carb family recipes, from the food and nutrition experts at EatingWell.

Grilled Spring Onions with Romesco Sauce
If you can find torpedo onions, try them in this healthy grilled recipe. These long, cylindrical purple onions, similar in flavor and texture to leeks, soften and caramelize to a sweet finish on the grill. You can find them at farmers’ markets in spring or fall. Any spring onion or even 1-inch-thick slices of sweet onion make a good substitute………….

Porcini Eggplant
This delicious vegetable side dish is bursting with grape tomatoes, porcini mushrooms, and creamy roasted eggplant chunks. Topped with a thyme-balsamic sauce, it would make a filling vegetarian main dish served over rice or couscous…………..

Basic Whole Roast Chicken
This roasted chicken recipe may be the most useful recipe you’ll ever find. It’s a meal on its own or the start of any recipe that calls for cooked chicken—perfect for meal-prepping lunches or dinners to have throughout the week.

* Click the link below to get all the Low-Carb Family Recipes
http://www.eatingwell.com/recipes/18429/lifestyle-diets/low-carb/family/

Wild Idea Buffalo Recipe of the Week – LASAGNA

May 15, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – LASAGNA. Here’s a recipe that will take your Lasagna to a higher level! Lasagna using Wild Idea Buffalo Italian Sausage. I made Italian Buffalo Meatballs using the Buffalo Italian Sausage, delicious! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

LASAGNA
This month’s recipe is for Italian Buffalo Sausage Lasagna. It’s a great dish to prepare in advance, to have for days that run too short, or when you are just too tired. There is something about a hot meal at the end of a long day that is so rewarding. A gift really, that says thank you.

(serves 4 to 6)

Ingredients:

1 – Batch Buffalo Meat Sauce
1 – pkg. no boil lasagna sheets
1 – lb. fresh mozzarella, sliced
8oz. – parmesan, grated
* optional roasted zucchini

Buffalo Meat Sauce Ingredients:

1 tablespoon olive oil
1 – pound Wild Idea Buffalo Italian Sausage
1 – onion, diced
1 tablespoon fresh garlic, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoon dried crushed fennel
½ teaspoon fresh rosemary, finely diced
1 teaspoon salt
1 teaspoon black pepper
1/2 – cup red wine
1 quart crushed tomatoes, (rinse jar with 1 cup water)
1 tablespoon brown sugar
½ tablespoon balsamic vinegar
1 tablespoon lemon juice

Preparation of Sauce:

1 – Heat olive oil in heavy sauce pan over medium high heat.
2 – Coarsely crumble in Buffalo Italian Sausage and stir once.
3 – Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
4 – Add red wine and stir.
5 – Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
6 – Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally.
7 – Season to taste.
Assembly:

1 – Lightly oil lasagna pan or casserole dish.
2 – Cover bottom of pan with one cup meat sauce.
3 – Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.)
4 – Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top.
5 – Cover with foil and bake at 375* for 45 minutes or until bubbly.
6 – Cover top with grated Parmesan and allow to melt or lightly brown.
https://wildideabuffalo.com/blogs/recipes/93462721-lasagna

 

 

 

 

Wild Idea Buffalo 1 LB. ITALIAN SAUSAGE

What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of Italian dishes, without sacrificing a bit of flavor. Once you’ve tried it will be a staple in your house!
https://wildideabuffalo.com/products/1-lb-italian-sausage

Diabetic Dish of the Week – FALL-APART BEER BRISKET

May 14, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a recipe for FALL-APART BEER BRISKET. Drooling just at the name of it! Made using Beef Brisket along with a Dark Stout Beer. This recipe will make some mouth-watering sandwiches! The recipe comes the Diabetic Gourmet Magazine website which has a Diabetic Friendly recipes to please everyone! So check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

FALL-APART BEER BRISKET

Ingredients

2 Tbsp canola oil (30 mL)
1 1/2 lb trimmed beef brisket (750 g)
canola oil cooking spray
1 1/2 cups diced onion (about 1 large onion) (375 mL)
2 tsp minced garlic (10 mL)
1 bottle (12 oz/341 mL) dark stout beer
2 Tbsp cider vinegar (30 mL)
1 1/2 tsp dried oregano leaves (7 mL)
1 tsp dried thyme leaves (5 mL)
3 Tbsp steak sauce (45 mL)
3 Tbsp no-salt-added tomato paste (45 mL)
1/2 tsp salt (2 mL)
6 multigrain bread slices

Directions

1 – Heat 1 Tbsp (15 mL) of canola oil in large, nonstick skillet over medium-high heat. Brown beef 3 minutes on each side. Place beef in slow cooker coated with cooking spray. Heat remaining 1 Tbsp (15 mL) canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.
2 – Remove skillet from heat and stir in garlic, beer, vinegar, oregano, thyme, steak sauce, and tomato paste. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.
3 – Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Stir salt into slow cooker mixture. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavors.
4 – To serve, place strainer in large bowl, strain beef mixture, shaking off excess liquid and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on warmed multigrain bread slices (2 oz/60 g per serving) as open-faced sandwiches. Spoon desired amount of liquid over each.
NOTES:
A hearty, comfort food meal with rich flavor. Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a sliced brisket is preferred over the shredded variety, cook about 30 minutes less than recommended above. Serving size: 1/2 cup (125 mL) beef, 1/3 cup (75 mL) sauce.

Recipe Yield: Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 10 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 500 milligrams
Cholesterol: 45 milligrams
Protein: 29 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipe/fall-apart-beer-brisket

3 Bean Turkey Chili

March 30, 2019 at 6:37 PM | Posted in Bush's, chili, Jennie-O, Jennie-O Turkey Products, spices and herbs | Leave a comment
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Today’s Menu: 3 Bean Turkey Chili

 

To start my Saturday morning off I prepared a Poached Egg, heated up 2 Johnsonville Turkey Breakfast Sausage Links, toasted a Thomas Light 100% Multi Grain English Muffin. Also had my morning cup of Bigelow Decaf Green Tea. Cloudy and raining on and off all day, 61 degrees. My Sinus Headache is a bit better but still annoying. Did a couple of loads of laundry after Breakfast and went and picked up Breakfast for Mom at McDonald’s. After Lunch I cleaned the oven, microwave, and the fridge. I’m making my 3 Bean Turkey Chili for Dinner! I had prepared the Turkey and mixed the Beans last night. So this morning I had the Crock Pot set up and ready along having the Turkey and Beans. So for Dinner its my 3 Bean Turkey Chili for Dinner tonight.

 

 

 

 

As I said I prepared the Beans and Ground Turkey last night. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Next I opened all 3 cans of Bush Beans into a large bowl and stirred until mixed. Stored them in a bowl and in the fridge also.

 

 

 

 

Then this morning I added everything to the Crock Pot. I also added a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. Set it and forget it! The full recipe and list of ingredients is at the end of the post. Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match.

 

 

 

 

 

I just love the aroma of the simmering Chili, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. I’ll be using the Leftover Chili in a couple of different ways for the couple of days, can’t wait! Chili is even better after sitting in the fridge for a day! I also made some Cornbread Ears. It’s normal baked Cornbread but in a cast iron baking mold in the shape of Ears of Corn. I used Martha White Corn Meal Mix. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

3 Bean Turkey Chili

Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

It’s Chili, Chowder, or Stew Saturday – CABBAGE AND TURKEY RAGOUT

March 16, 2019 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for CABBAGE AND TURKEY RAGOUT. Delicious and Diabetic Friendly recipe for CABBAGE AND TURKEY RAGOUT. Ground Turkey and a variety of Vegetables and Spices make up this Dish. Its from one of my favorite sites, the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Recipes. Check it out today. So Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

CABBAGE AND TURKEY RAGOUT
Ingredients

1 lb. ground turkey
1 large onion, chopped
6 cloves garlic, minced
3 medium carrots, thinly sliced
2 medium stalks celery, thinly sliced
2 medium green bell peppers, diced
1 small green cabbage, chopped
1 (28 oz.) can no salt added diced tomatoes
3/4 cup reduced-fat, reduced-sodium chicken broth
1 Tbsp. vinegar
1 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. cayenne or red pepper, or to taste
Salt and freshly ground black pepper

Directions

1 – In large pot over medium-high heat saute turkey, onion, garlic, carrots, celery and peppers about 12-14 minutes or until turkey is no longer pink.
2 – Stir in remaining ingredients. Cover and bring to a boil. Uncover and let simmer about 15 minutes or until vegetables are tender.
3 – Serve hot over whole-wheat wide noodles.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 203
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 6 grams
Sodium: 208 milligrams
Protein: 18 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipes/cabbage-and-turkey-ragout

Kitchen Hint of the Day!

March 8, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Don’t add the herbs yet………

When making homemade Pizza keep this in mind – Once the pizza comes out of the oven toss on some fresh herbs, fresh tomatoes, parmesan or cracked peppers. The residual heat will partially cook fresh herbs, bringing their flavor to the pizza without losing some of their more delicate flavors and aromas.

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